JOURNAL ARTICLE

Ultra-High Pressure Homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions

Cristina Fernandez-AvilaRoger EscriuA.J. Trujillo

Year: 2015 Journal:   Food Research International Vol: 75 Pages: 357-366   Publisher: Elsevier BV
Keywords:
Soy protein Homogenization (climate) Emulsion Chemistry Food science Chromatography Chemical engineering Biochemistry Biology

Metrics

102
Cited By
12.57
FWCI (Field Weighted Citation Impact)
42
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
Magnetic and Electromagnetic Effects
Life Sciences →  Biochemistry, Genetics and Molecular Biology →  Physiology
Microencapsulation and Drying Processes
Life Sciences →  Agricultural and Biological Sciences →  Food Science
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