Work

Effects of Extrusion on the Emulsifying Properties of Rumen and Soy Protein

Year: 2010

Type: article

Source: Food Biophysics

DOI: 10.1007/s11483-010-9149-0

Authors: Ana C. C. Silva, Elizabeth P. G. Arêas, Marcelo A. Silva, José Alfredo G. Arêas

Institution: Universidade de São Paulo

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

Funders: Fundação de Amparo à Pesquisa do Estado de São Paulo, Conselho Nacional de Desenvolvimento Científico e Tecnológico

OpenAlex ID: W1969958830

FWCI: 1.876

Cites: 30

Cited by: 23

Related to: 10