Soy proteins: A review on composition, aggregation and emulsification
Year: 2014
Type: article
Source: Food Hydrocolloids
Authors: K. Nishinari, Y. Fang, S. Guo, G.O. Phillips
Institutions: Hubei University of Technology, China Agricultural University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2019013721