W. CHEN, X. LI, M. R. T. RAHMAN, N. Q. M. AL-HAJJ, K. C. DEY, and S. M. RAQIB, “Review: Emulsification properties of soy bean protein”, Nusantara Biosci, vol. 6, no. 2, Oct. 2016, doi: 10.13057/nusbiosci/n060212.