Work

Formation of soluble aggregates from insoluble commercial soy protein isolate by means of ultrasonic treatment and their gelling properties

Year: 2008

Type: article

Source: Journal of Food Engineering

DOI: 10.1016/j.jfoodeng.2008.12.017

Authors: Chuan-He Tang, Xiao-Yan Wang, Xiao-Quan Yang, Lin Li

Institution: South China University of Technology

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: National Natural Science Foundation of China

OpenAlex ID: W2046431246

FWCI: 1.189

Cites: 22

Cited by: 261

Related to: 10