This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as doi: 10.1111/IJFS.14380 This article is protected by copyright. All rights reserved DR. TOLULOPE JOSHUA ASHAOLU (Orcid ID : 0000-0002-9397-6357) Article type : Review Applications of Soy Protein Hydrolysates in the Emerging Functional Foods: A Review Tolulope Joshua Ashaolu 1,2* 1 Department for Management of Science and Technology Development, Ton Duc Thang University, Ho Chi Minh City, Vietnam 2 Faculty of Applied Sciences, Ton Duc Thang University, Ho Chi Minh City, Vietnam Email: tolulopeashaolu@tdtu.edu.vn * Corresponding author: Tolulope Joshua Ashaolu, Ph.D. Email: tolulopeashaolu@tdtu.edu.vn; ashaolut@gmail.com Accepted Article