Effects of ultrafine grinding time on the functional and flavor properties of soybean protein isolate

Publication date: December 2020Source: Colloids and Surfaces B: Biointerfaces, Volume 196Author(s): Xiaoyan Zhao, Lu Sun, Xiaowei Zhang, Hongkai Liu, Yunping Zhu

Source: Colloids and Surfaces B: Biointerfaces - September 18, 2020 Category: Biochemistry Source Type: research