Stability and Digestive Properties of a Dual-Protein Emulsion System Based on Soy Protein Isolate and Whey Protein Isolate.

Foods · 2023 · PMC10252216 · PMID 37297491

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a decreasing trendno p-value reported

Subsequently, the emulsification activity showed a decreasing trend and reached the minimum value (17.4 m 2 /g) at 9:1.

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