Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication

By H. Lee, G. Yildiz, L. D. Santos, Shanshan Jiang, J. Andrade, N. Engeseth, H. Feng. 2016

239 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/22677939374c55add52a6d91324fbf4156308c2b

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In Food Science

1. R. Mezzenga

Citations in the corpus

• Modification approaches of plant-based proteins to improve their techno-functionality and use in food products (2021, methodology): “For example, H. Lee et al. (2016) showed HHP as the most successful approach in reducing the allergenicity of soy protein isolate for using in infant formula compared to other methods such as high-intensity ultrasound, microwaving and high-pressure homogenization, respectively.”