The effect of ultrasound upon the physicochemical and emulsifying properties of wheat and soy protein isolates

Published 2016 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
The effect of ultrasound upon the physicochemical and emulsifying properties of wheat and soy protein isolates
Authors
Keywords
Triticum aestivum, Glycine max, Ultrasound, Submicron emulsions
Journal
JOURNAL OF CEREAL SCIENCE
Volume 69, Issue -, Pages 77-84
Publisher
Elsevier BV
Online
2016-02-26
DOI
10.1016/j.jcs.2016.02.013

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.