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Li, Rui; Wang, Xibo; Liu, Jingnan; Cui, Qiang; Wang, Xiaodan; Chen, Shuang; Jiang, Lianzhou . (2019). Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates. Journal of Agricultural and Food Chemistry, (), acs.jafc.8b06713–. doi:10.1021/acs.jafc.8b06713 
An interview with Sci-Hub Founder Alexandra Elbakyan,Who exactly should pay for academic research