Synergistic treatment of pH and ultrasound promotes the formation of insoluble soy protein hydrolysate nanofibrils
Di An, Li Liang
Topics & Concepts
Soy proteinHydrolysateChemistryFood scienceChromatographyBiochemistryHydrolysisProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals