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The heated-induced gelation of soy protein isolate at subunit level: Exploring the impacts of α and α′ subunits on SPI gelation based on natural hybrid breeding varieties

Soy Protein IsolateEngineeringBiotechnologyAlternative Protein SourceProtein EngineeringSeed StorageSeed ProcessingHeated-induced GelationSpi GelationBiomolecular EngineeringProtein Purification