High-Intensity Ultrasound Treatment on Soy Protein after Selectively Proteolyzing Glycinin Component: Physical, Structural, and Aggregation Properties.

Foods · 2020 · PMC7353643 · PMID 32604865

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a decreasing trendno p-value reported

When the HIU treatment was prolonged (>5 min), the average size of CSPI showed a decreasing trend.

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