reviewTop 1% cited
Soy proteins: A review on composition, aggregation and emulsification
Food Hydrocolloids · 2014 · Vol. 39 · pp. 301–318
Katsuyoshi Nishinari✉(Hubei University of Technology)Yapeng Fang✉(Hubei University of Technology)Shuntang Guo(China Agricultural University)G. O. Phillips(Hubei University of Technology)
Proteins in Food SystemsFood composition and propertiesFood Chemistry and Fat AnalysisChemistryIonic strengthSoy proteinChemical engineeringColloidSoybean ProteinsComposition (language)ChromatographyFood scienceOrganic chemistry
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Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets
Food Hydrocolloids · 2011 · 780 citations
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Food Hydrocolloids · 2008 · 1,258 citations
Emulsifying properties of proteins: evaluation of a turbidimetric technique
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Why are double network hydrogels so tough?
Soft Matter · 2010 · 2,199 citations
Food proteins: A review on their emulsifying properties using a structure–function approach
Food Chemistry · 2013 · 853 citations
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