Soy proteins: A review on composition, aggregation and emulsification
Katsuyoshi Nishinari, Yapeng Fang, Shuntang Guo, G. O. Phillips
Topics & Concepts
ChemistryIonic strengthSoy proteinChemical engineeringColloidSoybean ProteinsComposition (language)ChromatographyFood scienceOrganic chemistryLinguisticsAqueous solutionEngineeringPhilosophyProteins in Food SystemsFood composition and propertiesFood Chemistry and Fat Analysis