Effects of dual modification by ultrasound and succinylation on physicochemical, gel, rheological, and structural properties of soybean protein isolate: Focus on the degree of succinylation.

This study aimed to investigate the effects of dual modification by ultrasound and succinylation on the physicochemical, gel, and rheological properties of soybean protein isolate (SPI) from the perspective of protein structure. Compared with natural…

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