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Soy proteins: A review on composition, aggregation and emulsification

2014969 citationsReview

Authors

Katsuyoshi Nishinari · Hubei University of Technology

Yapeng Fang · Hubei University of Technology

Shuntang Guo · China Agricultural University

G. O. Phillips · Hubei University of Technology

Topics & Keywords

Proteins in Food Systems Food composition and properties Food Chemistry and Fat Analysis

Publication Details

Published in: Food Hydrocolloids

Volume 39, pp. 301-318

DOI: 10.1016/j.foodhyd.2014.01.013

Field-Weighted Citation Impact: 66.33

Soy proteins: A review on composition, aggregation and emulsification | Researchclopedia