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The Structural and Functional Properties of Soybean Protein-Polyglutamic Acid Complex Effected the Stability of W/O/W Emulsion Encapsulated Nattokinase

FOOD CHEMISTRY(2023)

Cited 7|Views17
Key words
Nattokinase,Soybean protein,Polyglutamic acid,Non-covalent complex,W emulsion
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