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Critical Reviews in Food Science and Nutrition Volume 57, 2017 - Issue 12
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Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility

Chuan-He TangDepartment of Food Science and Technology, South China University of Technology, Guangzhou, ChinaCorrespondence[email protected]
Pages 2636-2679 | Published online: 01 May 2017

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