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2019•Food ChemistryOpen access

Gelling and emulsifying properties of soy protein hydrolysates in the presence of a neutral polysaccharide

José A. Lopes‐da‐Silva, Sónia R. Monteiro

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Key concepts: Hydrolysate, Hydrolysis, Soy protein, Emulsion, Chemistry, Polysaccharide, Chromatography, Syneresis

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