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Correlating structure and emulsification of soybean protein isolate: Synergism between low-pH-shifting treatment and ultrasonication improves emulsifying properties

Low-ph-shifting TreatmentUltrasonication ImprovesBiochemistryNatural SciencesSoybean Protein IsolateBiotechnologyProtein EngineeringFood EngineeringFood ProcessingFood TechnologyBiomolecular EngineeringHealth Sciences