Work

Analysis of Initial Aggregates of Soymilk Proteins Produced Under Different Coagulation Rate Conditions with Magnesium Chloride Addition

Year: 2025

Type: article

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.4c01013

Authors: Mari Koyano, Ken Gotou, Shou Aida, Masao Shimizu, Kyoko Toda

Institutions: Kao Corporation (Japan), National Agriculture and Food Research Organization, Genetic Resources Center

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

OpenAlex ID: W4408865327

FWCI: 0.866

Cites: 22

Cited by: 2

Related to: 10