Work

Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulins

Year: 2001

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/s0268-005x(01)00023-6

Authors: E Molina, A Papadopoulou, D.A Ledward

Institution: University of Reading

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2048501647

FWCI: 6.213

Cites: 51

Cited by: 359

Related to: 10