Does the hydrophobic group on sn-2 position of phosphatidylcholine decide its emulsifying ability?

Effects of ultrasound on the structure and physical properties of black bean protein isolates

Lianzhou Jiang, Jing Wang, Yang Li et al. · Food Research International · 2014 · 639 citations

Biochemistry, Natural Sciences, Food Biophysics +6

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

Elena Molina, Athena Papadopoulou, D.A. Ledward · Food Hydrocolloids · 2001 · 348 citations

Food Chemistry, Soy Protein Isolate, Food Colloid +12

Effect of high-pressure homogenization on particle size and film properties of soy protein isolate

Xiaozhou Song, Chengjun Zhou, Feng Fu et al. · Industrial Crops and Products · 2012 · 307 citations

Soy Protein Isolate, High Hydrostatic Pressure, High-pressure Homogenization +7

Emulsifying Properties of Soy Protein Nanoparticles: Influence of the Protein Concentration and/or Emulsification Process

Fu Liu, Chuan‐He Tang · Journal of Agricultural and Food Chemistry · 2014 · 275 citations

Food Chemistry, Nanomedicine, Food Colloid +14

Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: Influence of ionic strength and heat pretreatment

Yun Shao, Chuan‐He Tang · Food Hydrocolloids · 2013 · 219 citations

Food Chemistry, Functional Property, Oxidative Stability +5