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Soybean protein extraction was evaluated using conventional (alkaline phosphate buffer) and ultrasonication assisted methods. The impact of the extraction method on protein yield, chemical composition, and structural properties of the protein isolates was assessed. In conventional alkaline extraction, increasing pH values (from 9 to 12) led to an increase in the protein yield, with pH 12 favouring protein extraction, with yields up to 36 % (w/w). Ultrasonication process at the same pH, led to maximum protein extraction yield of 84 % (w/
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