
Keywords: اختلافات جزئی کمتر; SPI; soy protein isolate; WFs; white flakes; SFE; steam flash-explosion; HTC; hydrothermal cooking; SEM; scanning electron microscopy; ANS; 1-anilino-8-naphthalenesulfonate; SDS; sodium dodecyl sulfate; EAI; emulsifying activity index; ESI; emulsion stabi