Enzymatic Solubilization

Enzymatic Solubilization is a biochemical process in the category of enzymatic texture modification wherein enzymes selectively hydrolyze insoluble structural components of food matrices to enhance their solubility and modify functional properties.

234

Publications

12.6K

Citations

783

Authors

301

Institutions

Publications per year

2017–2026

25

Authors

783

  1. VG
    Vincent G. H. Eijsink

    Norwegian University of Life Sciences, Norway

    3 publications · 220 citations

    3

    h-index

  2. CS
    Chang Su

    Jiangnan University, China

    2 publications · 52 citations

    2

    h-index

  3. MH
    Mitsuru Haruki

    The University of Osaka, Japan

    2 publications · 95 citations

    2

    h-index

  4. SK
    Shigenori Kanaya

    The University of Osaka, Japan

    2 publications · 95 citations

    2

    h-index

  5. CB
    Craig B. Faulds

    Norwich Research Park, United Kingdom

    2 publications · 113 citations

    2

    h-index

1–5 of 783

Venues

  1. Journal of Biological Chemistry

    JBC · 15 publications · 1.3K citations

    15

    h-index

  2. The Journal of Biochemistry

    JB · 9 publications · 294 citations

    9

    h-index

  3. European Journal of Biochemistry

    EJB · 8 publications · 282 citations

    8

    h-index

  4. Food Chemistry

    8 publications · 548 citations

    8

    h-index

  5. Process Biochemistry

    6 publications · 372 citations

    6

    h-index

1–5