The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin
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Citations
Cites
Nakai, S. (1983) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00118a001 · Cited by 421
Cited by
Rahman, M. M., & Lamsal, B. P. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12709 · Cited by 438
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
Cheng, J., & Cui, L. (2021) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2021.105809 · Cited by 141
Yang, X., Li, Y., Li, S., Oladejo, A. O., Wang, Y., Huang, S., Zhou, C., Wang, Y., Mao, L., Zhang, Y., et al. (2017) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2017.03.001 · Cited by 121
High-power sonication of soy proteins: Hydroxyl radicals and their effects on protein structure
Rahman, M. M., Byanju, B., Grewell, D., & Lamsal, B. P. (2020) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2020.105019 · Cited by 113
Metadata
- Authors
- Hu, H., Cheung, I. W. Y., Pan, S., & Li-Chan, E. C. Y.
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2015-03
- Volume
- 45
- Pages
- 102-110
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W2067032833
- Cited by
- 252
- References
- 1
- FWCI
- 6.37
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin. https://app.cochat.ai/papers/10.1016/j.foodhyd.2014.11.004
- The paper
- Hu, H., Cheung, I. W. Y., Pan, S., & Li-Chan, E. C. Y. (2015). Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2014.11.004
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
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.
