Functional properties of plant proteins Part 7. Rheological properties of succinylated protein isolates from faba beans (Vicia faba L.)
- 1 January 1986
- journal article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 30 (3-4) , 311-318
- https://doi.org/10.1002/food.19860300329
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- Functional properties of plant proteins Part IV. Foaming properties of modified proteins from faba beansMolecular Nutrition & Food Research, 1983
- Chemische Modifizierung von Proteinen. 8. Mitt. Beeinflussung physikochemischer und funktioneller Eigenschaften von Proteinen aus Ackerbohnen durch SuccinylierungMolecular Nutrition & Food Research, 1981
- FUNCTIONAL PROPERTIES OF PROTEINS FOR FOODS‐FLOW PROPERTIESJournal of Texture Studies, 1975
- APPLICABILITY OF RHEOLOGICAL MODELS TO THE INTERPRETATION OF FLOW AND PROCESSING BEHAVIOUR OF FLUID FOOD PRODUCTSJournal of Texture Studies, 1971