Work

Effect of high-pressure homogenization on gelling and rheological properties of soybean protein isolate emulsion gel

Year: 2020

Type: article

Source: Journal of Food Engineering

DOI: 10.1016/j.jfoodeng.2020.109923

Authors: Chong-hao Bi, Peng-lin Wang, Dong-yu Sun, Zi-ming Yan, Yi Liu, Zhi-gang Huang, Fei Gao

Institutions: Beijing Technology and Business University, University of Oxford, China Agricultural University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: Beijing Outstanding Young Talents, Beijing Municipal Education Commission

Awards: G1638008425, G5739101752, G8534732575

OpenAlex ID: W3000238985

FWCI: 8.143

Cites: 26

Cited by: 106

Related to: 10