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Foaming and emulsifying properties of control soy flour (CSF), defatted soy flour by SC-CO2 (DSFSC-CO2) and defatted soy flour by an organic solvent (DSF-OS). a Foaming capacity (FC) following mixing and foaming stability (FS) after 1 h; b Reduction of foam stability over time; c Emulsifying activity (EA) and emulsion stability (ES) of different samples (%). Different letters of bars indicate significant differences (p < 0.05) among different sample
