Work

Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication

Year: 2015

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2015.11.022

Authors: H. Lee, G. Yildiz, L.C. dos Santos, S. Jiang, J.E. Andrade, N.J. Engeseth, H. Feng

Institutions: University of Illinois Urbana-Champaign, Universidade Federal de São Carlos

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W2172617350

FWCI: 9.276

Cites: 44

Cited by: 281

Related to: 10