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Hideki Aizawa. (2014) Novel Pragmatic Turbidimetric Data Analysis Method for Evaluating the Stability of Emulsions. International Journal of Food Properties 17:6, pages 1264-1274.
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Erwin Torres-Sánchez, Blanca Hernández-Ledesma & Luis-Felipe Gutiérrez. (2023) Isolation and Characterization of Protein Fractions for Valorization of Sacha Inchi Oil Press-Cake. Foods 12:12, pages 2401.
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Martin Mondor & Alan Javier Hernández-Álvarez. 2023. Green Protein Processing Technologies from Plants. Green Protein Processing Technologies from Plants
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Milena Álvarez-Viñas, Paula Rodríguez-Seoane, Noelia Flórez-Fernández, Ma Dolores Torres, Beatriz Díaz-Reinoso, Andrés Moure & Herminia Domínguez. (2020) Subcritical Water for the Extraction and Hydrolysis of Protein and Other Fractions in Biorefineries from Agro-food Wastes and Algae: a Review. Food and Bioprocess Technology 14:3, pages 373-387.
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Rebecca M. Bruce, Griffiths G. Atungulu, Navam S. Hettiarachchy & Ronny Horax. (2019) Functional properties of endosperm protein from size‐fractionated broken rice kernels generated after milling of parboiled and nonparboiled rice. Cereal Chemistry 96:3, pages 590-604.
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Sangkwon Park, Kyung Hoon Chang & Seong Jun Cho. (2019) Enhanced Emulsifying and Calcium-binding Properties of Fermented Soybean Meal. Biotechnology and Bioprocess Engineering 24:1, pages 183-190.
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Shiori Nomura, Wei-Ju Lee, Masaaki Konishi, Tohru Saitoh, Miki Murata, Naofumi Ohtsu, Yasutaka Shimotori, Yoshihito Kohari, Yuichi NagataTai-Ying Chiou. (2019) Characteristics of Japanese Mint Extracts Obtained by Subcritical-water Treatment. Food Science and Technology Research 25:5, pages 695-703.
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Tao Huang, Zong-cai Tu, Hui Wang, Xinchen Shangguan, Lu Zhang, Peipei Niu & Xiao-mei Sha. (2017) Promotion of foam properties of egg white protein by subcritical water pre-treatment and fish scales gelatin. Colloids and Surfaces A: Physicochemical and Engineering Aspects 512, pages 171-177.
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Yun Hee Hwang, Hyung-Yong Cho, Ko-Rae Kim, Seok Hoon Lee, Mi-Jung Choi & Jung-Kue Shin. (2015) Hydrolysis of Isolate Soybean Protein Using Subcritical Water. Korean Journal of Food Science and Technology 47:6, pages 772-778.
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Jiao Lv, Yuan Zhao, Jianzhong Wang, Jie Ouyang & Fengjun Wang. (2014) Effects of environmental factors on functional properties of Chinese chestnut (Castanea mollissima) protein isolates. European Food Research and Technology 240:3, pages 463-469.
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Qiu-Ting Zhang, Zong-Cai Tu, Hui Wang, Xiao-Qin Huang, Liang-Liang Fan, Zhong-Yu Bao & Hui Xiao. (2014) Functional properties and structure changes of soybean protein isolate after subcritical water treatment. Journal of Food Science and Technology.
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