Functional Properties of Improved Glycinin and β-nglycinin Fractions
- 31 May 2004
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 69 (4) , FCT303-FCT311
- https://doi.org/10.1111/j.1365-2621.2004.tb06332.x
Abstract
No abstract availableKeywords
This publication has 25 references indexed in Scilit:
- Emulsifying properties of soy protein isolate fractions obtained by isoelectric precipitationJournal of the Science of Food and Agriculture, 2001
- Simplified Process for Soybean Glycinin and β-Conglycinin FractionationJournal of Agricultural and Food Chemistry, 2000
- Thermal and Electrophoretic Behavior, Hydrophobicity, and Some Functional Properties of Acid-Treated Soy IsolatesJournal of Agricultural and Food Chemistry, 1996
- Dynamic Viscoelastic Study on the Gelation Properties of β-Conglycinin-Rich and Glycinin-Rich Soybean Protein IsolatesJournal of Agricultural and Food Chemistry, 1996
- Relationships of Hydrophobicity and Net Charge to the Solubility of Milk and Soy ProteinsJournal of Food Science, 1985
- Varietal and environmental differences in soybean glycinin and .beta.-conglycinin contentJournal of Agricultural and Food Chemistry, 1984
- EMULSIFYING PROPERTIES OF SOY PROTEIN: CHARACTERISTICS OF 7s AND IIS PROTEINSJournal of Food Science, 1980
- FUNCTIONAL PROPERTIES OF A SOY CONCENTRATE AND A SOY ISOLATE IN SIMPLE SYSTEMS AND IN A FOOD SYSTEM..Journal of Food Science, 1977
- Solubility profile, intrinsic viscosity, and optical rotation studies of acid precipitated soy protein and of commercial soy isolateJournal of Agricultural and Food Chemistry, 1976
- Functional properties of succinylated and acetylated soy proteinJournal of Agricultural and Food Chemistry, 1976