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Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG

Food ChemistryBiochemistryNatural SciencesRheological PropertyBiotechnologyAntioxidant ActivityAlternative Protein SourceProtein EngineeringFood EngineeringFood ProcessingUltrasound PretreatmentFood TechnologyBiomolecular EngineeringHealth Sciences