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Volumn 45, Issue , 2015, Pages 102-110

Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin

Author keywords

Emulsifying properties; High intensity ultrasound; Physicochemical properties; Soy glycinin; Soy conglycinin

Indexed keywords

EMULSIFICATION; FOOD PRODUCTS; PARTICLE SIZE; PROTEINS; ULTRASONICS;

EID: 84912073492     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.11.004     Document Type: Article
Times cited : (202)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.