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Structure and functional properties of soy protein isolate-lentinan conjugates obtained in Maillard reaction by slit divergent ultrasonic assisted wet heating and the stability of oil-in-water emulsions

Food ColloidEngineeringWet HeatingBiochemistrySlit DivergentNatural SciencesBiotechnologyAlternative Protein SourceProtein EngineeringMaillard ReactionFood TechnologyBiomolecular EngineeringEmulsion