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. 2022 Feb 18;11(4):594. doi: 10.3390/foods11040594

Figure 1.

Figure 1

The effect of change in pH on protein solubility of plant proteins reported in published works. Data was extracted from [11,12,13,14,18,47,71,72]. Note: soy and chickpea protein isolate 1,2,3 are reported in different references: [40,47,71,72].