Intermolecular Interaction Mechanism for Improvement in Solubility of Soy Protein Isolate by Swirling Cavitation
REN Xian’e, LI Chunzhi, YANG Feng, HUANG Yongchun, YAN Liujuan
FOOD SCIENCE . 2020, (3): 93 -98 .  DOI: 10.7506/spkx1002-6630-20190306-078