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March 1, 2024Ultrasonics SonochemistryOpen Access

Ultrasound viscous reduction effects on the proteolysis of soy protein isolate at a limited degree of hydrolysis: Changes in the functional characteristics and protein structure

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Authors

YYYolandani YolandaniJiangsu UniversityHMHaile MaJiangsu UniversityDLDandan LiuQilu University of Technology

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Cite This Study

Yolandani et al. (2024) studied this question.

synapsesocial.com/papers/68e7604eb6db6435876d77a5https://doi.org/10.1016/j.ultsonch.2024.106847
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Secondary Structure and Subunit Composition of Soy ProteinIn VitroDigested by Pepsin and Its Relation with Digestibility2016 · 66 citations
  2. 2Applications of soy protein hydrolysates in the emerging functional foods: a review2019 · 144 citations