Thermally induced gelation of succinylated canola protein isolate
- 1 March 1989
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 37 (2) , 319-326
- https://doi.org/10.1021/jf00086a010
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
- ELECTRON MICROSCOPY OF NETWORK STRUCTURES IN THERMALLY‐INDUCED GLOBULAR PROTEIN GELSInternational Journal of Peptide and Protein Research, 1981
- Effects of salts and denaturants on thermocoagulation of proteinsJournal of Agricultural and Food Chemistry, 1981
- Relationship between thermocoagulation of proteins and amino acid compositionsJournal of Agricultural and Food Chemistry, 1980
- Effects of ph and neutral salts on the formation and quality of thermal aggregates of ovalbumin. A study on thermal aggregation and denaturationJournal of the Science of Food and Agriculture, 1979
- THERMALLY INDUCED GELATION OF THE 12s RAPESEED GLYCOPROTEINJournal of Food Science, 1978
- Functional Properties of Acetylated and Succinylated Egg WhiteAgricultural and Biological Chemistry, 1977
- FUNCTIONAL PROPRETIES OF RAPESEED FLOURS, CONCENTRATES AND ISOLATEJournal of Food Science, 1976
- Functional properties of succinylated and acetylated soy proteinJournal of Agricultural and Food Chemistry, 1976
- Rheological, Chemical and Microstructural Studies of RapeseedCanadian Institute of Food Science and Technology Journal, 1976
- FUNCTIONAL PROPERTIES OF ENZYME‐MODIFIED ACYLATED FISH PROTEIN DERIVATIVESJournal of Food Science, 1976