Physicochemical and functional property changes in soy protein isolates stored under high relative humidity and temperature

Official Methods of Analysis of the Association of Official Analytical Chemists

Journal of Pharmaceutical Sciences · 1971 · 6.4K citations

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Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt

Kingsley K. Agyare, K. Addo, Youling L. Xiong · Food Hydrocolloids · 2007 · 164 citations

Agriculture, Biochemistry, Food Science +12

Heat induced gelling properties of soy protein isolates prepared from different defatted soybean flours

Yufei Hua, Steve W. Cui, Qi Wang et al. · Food Research International · 2005 · 160 citations

Agriculture, Biochemistry, Food Science +13

Interfacial and foaming characteristics of soy globulins as a function of pH and ionic strength

Víctor M. Pizones Ruiz‐Henestrosa, Cecilio Carrera Sánchez, María del Mar Yust et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2007 · 152 citations

Agriculture, Food Science, Materials Science +13

Effect of Processing on Whey Protein Functionality

Ronald H. Schmidt, V. S. Packard, Howard A. Morris · Journal of Dairy Science · 1984 · 149 citations · Full text

Agriculture, Dairy Science, Food Science +12