MICROSTRUCTURE OF SOYBEAN PROTEIN AGGREGATES AND ITS RELATION TO THE PHYSICAL AND TEXTURAL PROPERTIES OF THE CURD
- 1 January 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (1) , 79-84
- https://doi.org/10.1111/j.1365-2621.1978.tb09740.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- RECENT PROGRESS IN FOOD TEXTURE RESEARCH IN JAPANJournal of Texture Studies, 1975
- Heat denaturation of soybean proteins. I. Influence of ionic strength on conformation changes of soybean proteins caused by heating, and relationship of its conformation changes to gel formation.Agricultural and Biological Chemistry, 1975
- Protein structures and protein fibers—a reviewPolymer Engineering & Science, 1974
- Milk Gel Structure. I. Application of Scanning Electron Microscopy to Milk and Other Food GelsJournal of Dairy Science, 1973
- Scanning electron microscopy of soybean protein bodiesJournal of Oil & Fat Industries, 1970
- Texture Profile of Ripening PearsJournal of Food Science, 1968
- Observation of Soybean Foods under Electron MicroscopeNIPPON SHOKUHIN KOGYO GAKKAISHI, 1968
- Protein Bodies of the SoybeanPlant Physiology, 1967
- Preliminary Investigation on Protein Bodies of Soybean SeedsAgricultural and Biological Chemistry, 1966
- PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENTJournal of Biological Chemistry, 1951