Work

Emulsifying/foaming properties of soy protein hydrolysates/peptides: A critical review

Year: 2026

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2026.113417

Authors: Tolulope Joshua Ashaolu, Moloud Nourani, Behnaz Hashemi, Mohammad Mahdi Rostamabadi, Ali Rashidinejad, Samira Beikzadeh, Seid Mahdi Jafari

Institutions: Széchenyi István University, Islamic Azad University, Isfahan, University of Tehran, Isfahan University of Technology, Riddet Institute, Massey University, Maragheh University of Medical Sciences, Ministry of Health and Medical Education, Gorgan University of Agricultural Sciences and Natural Resources

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: W7214216296

FWCI:

Cites: 332

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Related to: 10