The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Functional properties of soy proteins
Abstract
Soy protein ingredients must possess appropriate functional properties for food applications and consumer acceptability. these are the intrinsic physicochemical characteristics which affect the behavior of protein in food systems during processing, manufacturing, storage and preparation, e.g., sorption, solubility, gelation, surfactancy, ligand‐binding, and film formation. These properties reflect the composition and conformation of the proteins, their interactions with other food components, and they are affected by processing treatments and the environment. Because functional properties are influenced by the composition, structure and conformation of ingredient proteins, systematic elucidation of the physical properties of component protein is expedient for understanding the mechanism of particular functional traints. The composition and properties of the major components of soy proteins are summarized, and the functional properties of soy proteins of importance in current applications (e.g., hydration, gelation, emulsifying, foaming and flavorbinding characteristics) are briefly reviewed.
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Citations
Cites
Soybean proteins. Their functional, chemical, and physical properties
Wolf, W. J. (1970) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60172a025 · Cited by 394
Cited by
Karaca, A. C., Low, N., & Nickerson, M. (2011) · Food Research International · doi:10.1016/j.foodres.2011.06.012 · Cited by 871
Functional and edible uses of soy protein products
Singh, P., Kumar, R., Sabapathy, S. N., & Bawa, A. S. (2008) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2007.00025.x · Cited by 506
Effects of sonication on the physicochemical and functional properties of walnut protein isolate
Zhu, Z., Zhu, W., Yi, J., Liu, N., Cao, Y., Lu, J., Decker, E. A., & McClements, D. J. (2018) · Food Research International · doi:10.1016/j.foodres.2018.01.060 · Cited by 382
Adebiyi, A. P., & Aluko, R. E. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2011.03.116 · Cited by 377
Quinoa protein: Composition, structure and functional properties
Dakhili, S., Abdolalizadeh, L., Hosseini, S. M., Shojaee-Aliabadi, S., & Mirmoghtadaie, L. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.125161 · Cited by 363
Metadata
- Authors
- Kinsella, J. E.
- Venue
- Journal of the American Oil Chemists' Society
- Publisher
- Wiley
- Published
- 1979-03
- Volume
- 56
- Issue
- 3Part1
- Pages
- 242-258
- ISSN
- 0003-021X (ISSN-L)
- 1558-9331
- OpenAlex
- W1993013612
- Cited by
- 1,284
- References
- 1
- FWCI
- 29.34
- Type
- journal article
- Language
- en
- Open access
- closed
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
