Effect of Ultrasound-Assisted pH Shift on the Structural and Functional Properties of Soybean Lipophilic Proteins and Correlation between Them
WANG Shuai, ZHONG Mingming, WANG Zhenxiao, WANG Ying, KANG Mengxue, QI Baokun
FOOD SCIENCE . 2024, (16): 169 -176 .  DOI: 10.7506/spkx1002-6630-20230721-234