DIFFERENCES IN FUNCTIONAL PROPERTIES OF 7S AND 11S SOYBEAN PROTEINS
- 1 June 1978
- journal article
- research article
- Published by Wiley in Journal of Texture Studies
- Vol. 9 (1-2) , 135-157
- https://doi.org/10.1111/j.1745-4603.1978.tb01298.x
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
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- FOOD USE OF SOYBEAN 7S AND 11S PROTEINS Heat Denaturation of Soybean Proteins at High TemperatureJournal of Food Science, 1975
- FOOD USE OF SOYBEAN 7S AND 11S PROTEINS High Temperature Expansion Characteristics of GelsJournal of Food Science, 1974
- Contribution of 11S and 7S Globulins of Soybean Protein to the Formation and Properties of Yuba-filmNIPPON SHOKUHIN KOGYO GAKKAISHI, 1974
- FOOD USE OF SOYBEAN 7s AND 11s PROTEINS Extraction and Functional Properties of Their FractionsJournal of Food Science, 1973
- Food Processing Characteristics of Soybean ProteinsAgricultural and Biological Chemistry, 1971
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- Food Processing Characteristics of Soybean 11S and 7S ProteinsAgricultural and Biological Chemistry, 1969
- Protein-Calcium-Phytic Acid Relationships is SoybeanAgricultural and Biological Chemistry, 1967
- Ultracentrifugal Differences in Soybean Protein CompositionNature, 1961