Characterizing the Structural and Functional Properties of Soybean Protein Extracted from Full-Fat Soybean Flakes after Low-Temperature Dry Extrusion.

Molecules · 2018 · PMC6321076 · PMID 30544764

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an increasing trendno p-value reported

The surface hydrophobicity of the SPI samples exhibited an increasing trend and subsequent decrease at extrusion temperatures of 90 and 100 °C.

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