Work

Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin

Year: 2014

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2014.11.004

Authors: Hao Hu, Imelda W.Y. Cheung, Siyi Pan, Eunice C.Y. Li-Chan

Institutions: University of British Columbia, Huazhong Agricultural University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: China Scholarship Council, Natural Sciences and Engineering Research Council of Canada, Japan Society for the Promotion of Science, Fundamental Research Funds for the Central Universities

Awards: 食品ゲルにおける官能評価と網目の構造及び運動性との関係, G5581207682

OpenAlex ID: W2067032833

FWCI: 4.938

Cites: 45

Cited by: 258

Related to: 10