article Open AccessTop 1% cited

Physical properties of ultrasound treated soy proteins

Journal of Food Engineering · 2009 · Vol. 93(4) · pp. 386–393

Anet Režek Jambrak✉(University of Zagreb)Vesna Lelas(University of Zagreb)Timothy J. Mason(Coventry University)Greta Krešić(University of Rijeka)Marija Badanjak(University of Zagreb)

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Proteins in Food Systems Microencapsulation and Drying Processes Meat and Animal Product QualitySoy proteinUltrasoundEmulsionResponse surface methodologySolubilityChemistryBiomedical engineeringMaterials scienceChromatographyFood science

Funding

Coventry University

Citations

506

FWCI

18.51

field-weighted impact

References

Percentile

100%

vs. same field & year

Citations per year

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References

<i>ULTRASOUND: Its Chemical, Physical and Biological Effects</i>

The Journal of the Acoustical Society of America · 1990 · 1,093 citations

Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions

Journal of Food Engineering · 2007 · 526 citations

Sonochemistry: Science and Engineering

Industrial & Engineering Chemistry Research · 1999 · 1,166 citations

Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey

Trends in Food Science & Technology · 1998 · 623 citations

Ultrasound: Its Chemical, Physical, and Biological Effects

Radiology · 1989 · 937 citations

Emulsifying properties of proteins: evaluation of a turbidimetric technique

Journal of Agricultural and Food Chemistry · 1978 · 2,386 citations

Measurement of protein using bicinchoninic acid

Analytical Biochemistry · 1985 · 18,265 citations

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