Functional properties of soy proteins
- 1 March 1979
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 56 (3Part1), 242-258
- https://doi.org/10.1007/bf02671468
Abstract
No abstract availableKeywords
This publication has 63 references indexed in Scilit:
- WATER BINDING BY SOY FLOURS AS MEASURED BY WIDE LINE NMRJournal of Food Science, 1978
- NONGELLING SOY PROTEIN HYDROLYSATE FOR USE IN CONCENTRATED FLUID COMPLEX FOODSJournal of Food Science, 1978
- OPTIMIZATION OF PROTEIN ISOLATE PRODUCTION FROM SOY FLOUR USING INDUSTRIAL MEMBRANE SYSTEMSJournal of Food Science, 1978
- THICKENING OF SOY PROTEIN SUSPENSIONS WITH CALCIUM*Journal of Texture Studies, 1977
- Physical and chemical properties of soybean proteinsJournal of Oil & Fat Industries, 1977
- Gelation phenomena induced by alkali-alcohol treatment of 7S and 11S components in soybean globulins.Agricultural and Biological Chemistry, 1977
- Renaturation of soybean 11S globulin.Agricultural and Biological Chemistry, 1977
- TOASTING AND HEXANE:ETHANOL EXTRACTION OF DEFATTED SOY FLAKES Flavor of Flours, Concentrates and IsolatesJournal of Food Science, 1976
- Utilization of Soybean Products in Fish Paste ProductsAgricultural and Biological Chemistry, 1972
- Isolation of glycinin subunits by isoelectric focusing in urea‐mercaptoethanolFEBS Letters, 1969