The Effect of Hydrodynamic Cavitation on the Structural and Functional Properties of Soy Protein Isolate–Lignan/Stilbene Polyphenol Conjugates
FOODS（2024）
Key words
hydrodynamic cavitation,SPI,polyphenols,structure,emulsifying properties,antioxidant capacity
AI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined