The DOI matches its Crossref record; 30 of the 30 references it cites were found in a registry or an index.
Soybeans as a food source
Abstract
Food uses of soybean oil protein are reviewed. Coverage includes soybean production, storage, and processing. Emphasis is on conversion of crude soybean oil into salad and cooking oils, shortening, margerine and lecithin products, the processing of defatted soybean flakes into flours and grits, protein concentrates and isolated proteins, and the various uses of the nutritional properties of the proteins are discussed.
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Citations
Cites
CRYSTALLINE SOYBEAN TRYPSIN INHIBITOR
Kunitz, M. (1947) · Journal of General Physiology · doi:10.1085/jgp.30.4.291 · Cited by 2,450
Toxic constituents of plant foodstuffs
(1981) · Food and Cosmetics Toxicology · doi:10.1016/0015-6264(81)90458-2 · Cited by 885
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
Self-citationProcessed Plant Protein Foodstuffs
Altschul, A. M. (1958) · Medical Entomology and Zoology · Cited by 361
A pure trypsin inhibitor from soya beans
Birk, Y., Gertler, A., & Khalef, S. (1963) · Biochemical Journal · doi:10.1042/bj0870281 · Cited by 193
The photometric determination of the hemagglutinating activity of soyin and crude soybean extracts
Liener, I. E. (1955) · Archives of Biochemistry and Biophysics · doi:10.1016/0003-9861(55)90025-4 · Cited by 181
Birk, Y. (1961) · Biochimica et Biophysica Acta · doi:10.1016/0006-3002(61)90387-0 · Cited by 178
Soybean Hemagglutinin, a Plant Glycoprotein
Lis, H., Sharon, N., & Katchalski, E. (1966) · Journal of Biological Chemistry · doi:10.1016/s0021-9258(18)96892-4 · Cited by 140
Flavor and flatulence factors in soybean protein products
Rackis, J. J., Honig, D. H., Sessa, D. J., & Steggerda, F. R. (1970) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60172a026 · Cited by 112
Studies of Soybean Trypsin Inhibitor. I. Physicochemical Properties *
Wu, Y. V., & Scheraga, H. A. (1962) · Biochemistry · doi:10.1021/bi00910a025 · Cited by 111
Cited by
Ziegler, G. R., & Foegeding, E. A. (1990) · Advances in Food and Nutrition Research · doi:10.1016/s1043-4526(08)60008-x · Cited by 349
Chemistry and Nutritional Value of Soybean Components
Liu, K. (1997) · Soybeans · doi:10.1007/978-1-4615-1763-4_2 · Cited by 259
Chemical, biochemical, functional, and nutritional characteristics of collagen in food systems
Asghar, A., & Henrickson, R. L. (1982) · Advances in Food Research · doi:10.1016/s0065-2628(08)60113-5 · Cited by 203
Metadata
- Authors
- Wolf, W. J., Cowan, J. C., & Wolff, H.
- Venue
- C R C Critical Reviews in Food Technology
- Publisher
- Informa UK Limited
- Published
- 1971-04
- Volume
- 2
- Issue
- 1
- Pages
- 81-158
- ISSN
- 0007-9006 (ISSN-L)
- OpenAlex
- W2022399168
- Cited by
- 310
- References
- 30
- FWCI
- 18.76
- Type
- journal article
- Language
- en
- Open access
- closed
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- Wolf, W. J., Cowan, J. C., & Wolff, H. (1971). Soybeans as a food source. C R C Critical Reviews in Food Technology. https://doi.org/10.1080/10408397109527117
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.
