Reducing the residual oil body content in soy protein isolate (SPI) through pH regulation and studying the changes in physicochemical, flavor profiles, and processing properties - Merga Nagassa; Shudong He; Shuyun Liu; Yulong Deng; Huimei Li; Rong Zhang; Jiazhen Song; Suwei Jiang; Hanju Sun (Food Chemistry, 2026)