Fig. 6From: Micronization using combined alkaline protease hydrolysis and high-speed shearing homogenization for improving the functional properties of soy protein isolatesEmulsification properties of SPH at 0–6% DH, respectively. EAI emulsifying activity index; ESI emulsion stability index. Values with different superscript letter are significantly different p < 0.05. a–g is used for EAI and a′–f′ is used for ESIBack to article page