Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin - Concepedia

Concepedia

Publication | Closed Access

Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin

231

Citations

43

References

2014

Year

Hao Hu, Imelda W.Y. Cheung, Siyi Pan, Eunice C.Y. Li‐Chan

Food Hydrocolloids

Food ChemistryFunctional PropertiesFood BiophysicsHigh Intensity UltrasoundFood EngineeringAggregated Soybean β-ConglycininHealth Sciences

References

	Year	Citations

Page 1