Effects of high pressure homogenization on the solubility, foaming, and gel properties of soy 11S globulin - Concepedia

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Effects of high pressure homogenization on the solubility, foaming, and gel properties of soy 11S globulin

76

Citations

49

References

2021

Year

Zhuangli Kang, Rong Bai, Fei Lü, Tao Zhang, Zai‐shang Gao, Shengming Zhao, Mingming Zhu, Hanjun Ma

Food Hydrocolloids

Food ChemistryHigh Pressure HomogenizationHigh Hydrostatic PressureFood PhysicGel PropertiesSoy 11SProtein EngineeringFood EngineeringFood StructureBiophysicsHealth Sciences

References

	Year	Citations

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