JOURNAL ARTICLE
Ultra-High Pressure Homogenization improves oxidative stability and interfacial properties of soy protein isolate-stabilized emulsions
Cristina Fernandez-AvilaA.J. Trujillo
Year: 2016 Journal: Food Chemistry Vol: 209 Pages: 104-113 Publisher: Elsevier BV
Keywords:
Soy protein Homogenization (climate) Oxidative phosphorylation Chemistry Emulsion Chemical engineering Food science Biochemistry Biology
Metrics
98
Cited By
11.81
FWCI (Field Weighted Citation Impact)
47
Refs
0.99
Citation Normalized Percentile
Is in top 1%
Is in top 10%
Citation History
Topics
Proteins in Food Systems
Life Sciences → Agricultural and Biological Sciences → Food Science
Microencapsulation and Drying Processes
Life Sciences → Agricultural and Biological Sciences → Food Science
Microbial Inactivation Methods
Life Sciences → Biochemistry, Genetics and Molecular Biology → Biotechnology
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