articleTop 1% cited
Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate
LWT · 2021 · Vol. 142 · pp. 110881–110881
Shizhang Yan(Northeast Agricultural University)Jingwen Xu(Northeast Agricultural University)Shuang Zhang✉(Northeast Agricultural University)Yang Li✉(Northeast Agricultural University)
Proteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product QualityFlexibility (engineering)ChemistrySoy proteinUltrasoundSolubilityPositive correlationProtein isolateChemical engineeringChromatographyFood science
Funding
- National Natural Science Foundation of China
- Excellent Youth Foundation of Heilongjiang Province of China
Citations
407
FWCI
39.44
field-weighted impact
References
44
Percentile
100%
vs. same field & year
Citations per year
References
Effects of ultrasound on the structure and physical properties of black bean protein isolates
Food Research International · 2014 · 647 citations
Protein Stabilization of Emulsions and Foams
Journal of Food Science · 2005 · 773 citations
Soy proteins: A review on composition, aggregation and emulsification
Food Hydrocolloids · 2014 · 969 citations
The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins
Food Hydrocolloids · 2015 · 532 citations
Comparative study of high intensity ultrasound effects on food proteins functionality
Journal of Food Engineering · 2011 · 704 citations
Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions
Food Hydrocolloids · 2012 · 798 citations
Effect of ultrasound on the technological properties and bioactivity of food: a review
Trends in Food Science & Technology · 2010 · 982 citations
Citation Network
How this paper connects to the literature. Drag to explore, click any node to open that paper.