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Effect of ultrasound and microwave processing on the structure, in-vitro digestibility and trypsin inhibitor activity of soymilk proteins

Trypsin Inhibitor ActivityBiochemistrySoymilk ProteinsNatural SciencesBiotechnologyIn-vitro DigestibilityAlternative Protein SourceProtein EngineeringFood EngineeringFood ProcessingFood StructureFood TechnologyBiomolecular EngineeringHealth Sciences