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Preparation of microwave-phosphorylated soy protein isolates through a Box–Behnken model optimization
Preparación de aislados de proteína de soja modificados con fosforilación por microondas a través de un diseño de optimización Box-Behnken
Table 1. Factors and their levels used in Box–Behnken design.
Table 2. BBD and the experimental values of EAI.
Table 3. Analysis of variance for the response surface quadratic model.
Table 4. Emulsifying properties of original soy protein isolates (SPI) and two phosphorylated SPI products.
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