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The objective of this research was to study the effect of oxidization of performic acid and chitosan on the structure and surface properties of soy protein isolate. As the degree of oxidization increased, the emulsifying capacity and stability of all the oxidized soy protein isolate and chitosan (SPI/CHI) systems increased substantially, which were 29.7%, 31.7%, 34.1%, 31.9% and 31.9% respectively...
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