Study on the Structure, Function, and Interface Characteristics of Soybean Protein Isolate by Industrial Phosphorylation.

Foods · 2023 · PMC10000779 · PMID 36900624

Europe PMC DOI

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a decreasing trendno p-value reported

As the SHMP dose raises from 0.4% to 1.2%, the average particle size of SHMP-SPI starts to show a decreasing trend.

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an increasing trendno p-value reported

However, as the SHMP dose expanded from 1.2 to 2.0%, the average particle size and turbidity of SHMP-SPI started to show an increasing trend.

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