THICKENING OF SOY PROTEIN SUSPENSIONS WITH CALCIUM*
- 1 June 1977
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 7 (4) , 441-449
- https://doi.org/10.1111/j.1745-4603.1977.tb01151.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Theory, Determination and Control of Physical Properties of Food MaterialsPublished by Springer Nature ,1975
- SOME FACTORS INFLUENCING GELATION AND STABILITY OF SOY PROTEIN DISPERSIONSJournal of Food Science, 1974
- Toxicity of Alkali-treated Soyprotein in RatsJournal of Nutrition, 1973
- RHEOLOGICAL PROPERTIES OF SINGLE‐CELL PROTEIN CONCENTRATE: DOPE FORMATION AND ITS FLOW BEHAVIORJournal of Food Science, 1971
- Protein-Calcium-Phytic Acid Relationships in SoybeanAgricultural and Biological Chemistry, 1968
- Nε-(dl-2-Amino-2-carboxyethyl)-l-lysine, a New Amino Acid Formed on Alkaline Treatment of ProteinsPublished by Elsevier ,1964
- Chemical Interactions between Lysine and Dehydroalanine in Modified Bovine Pancreatic RibonucleaseJournal of the American Chemical Society, 1964