reviewFood HydrocolloidsJan 24, 2014Closed access

Soy proteins: A review on composition, aggregation and emulsification

KNKatsuyoshi NishinariYFYapeng FangSGShuntang GuoGOG. O. Phillips

Hubei University of Technology · China Agricultural University

Indexed incrossref

Abstract

No abstract available for this paper.

Citation impact

981
total citations
FWCI
66.41
Percentile
100%
References
136
Citations per year

Authors

4

Topics & keywords

Topics
Keywords
  • Chemistry
  • Ionic strength
  • Soy protein
  • Chemical engineering
  • Colloid
  • Soybean Proteins
  • Composition (language)
  • Chromatography
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