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Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates

High Hydrostatic PressureEngineeringBiochemistryNatural SciencesPh-shifting PretreatmentBiotechnologyAlternative Protein SourceProtein EngineeringFood EngineeringFood ProcessingSoy Protein IsolatesBiomolecular Engineering