Texture and microstructure of emulsions prepared with soy protein concentrate by high-pressure homogenization

Functional properties of proteins in foods: A survey

John Kinsella, Nicholas Melachouris · C R C Critical Reviews in Food Science and Nutrition · 1976 · 1.3K citations

Agriculture, Biochemistry, Food Science +13

Advances in food emulsions and foams

P. Sherman · Journal of Food Engineering · 1988 · 393 citations

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Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulins

Elena Molina, Athena Papadopoulou, D.A. Ledward · Food Hydrocolloids · 2001 · 350 citations

Agriculture, Biochemistry, Food Science +10

Heat-Induced Gel Formation by Soy Proteins at Neutral pH

Jacoba M.S. Renkema, T. van Vliet · Journal of Agricultural and Food Chemistry · 2002 · 271 citations · Full text

Life Sciences, Biochemistry, Food Science +17

Soy Glycinin:  Influence of pH and Ionic Strength on Solubility and Molecular Structure at Ambient Temperatures

C.M.M. Lakemond, Harmen H. J. de Jongh, Martin Hessing et al. · Journal of Agricultural and Food Chemistry · 2000 · 231 citations

Life Sciences, Biochemistry, Food Science +15