Functional properties of plant proteins. Part 2. Selected physicochemical properties of native and denatured protein isolates from faba beans, soybeans, and sunflower seed
- 1 January 1981
- journal article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 25 (1) , 59-69
- https://doi.org/10.1002/food.19810250109
Abstract
No abstract availableKeywords
This publication has 32 references indexed in Scilit:
- PROTEIN DISPERSIBILITY AND EMULSION CHARACTERISTICS OF FOUR SOY PRODUCTSJournal of Food Science, 1979
- MICROSTRUCTURE OF SOYBEAN PROTEIN AGGREGATES AND ITS RELATION TO THE PHYSICAL AND TEXTURAL PROPERTIES OF THE CURDJournal of Food Science, 1978
- Chemical, functional, and nutritional properties of sunflower protein productsJournal of Oil & Fat Industries, 1977
- FUNCTIONAL PROPERTIES OF PEANUT PASTE AS AFFECTED BY MOIST HEAT TREATMENT OF FULL‐FAT PEANUTSJournal of Food Science, 1975
- EFFECT OF SODIUM HYPOCHLORITE ON PEANUT PROTEIN ISOLATESJournal of Food Science, 1975
- UTILIZATION OF COTTONSEED WHEY PROTEIN CONCENTRATES PRODUCED BY ULTRAFILTRATIONJournal of Food Science, 1974
- EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERSJournal of Food Science, 1973
- Effects of Addition of Soybean Products on Dough PropertiesAgricultural and Biological Chemistry, 1972
- Food Processing Characteristics of Soybean ProteinsAgricultural and Biological Chemistry, 1971
- Food Processing Characteristics of Soybean 11S and 7S ProteinsAgricultural and Biological Chemistry, 1969