The role of processing in changing protein characteristics
Author:
Affiliation:
1. Protein Technology Section; Unilever Research Laboratory; Colworth House, Sharnbrook Bedford UK
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Inverse Gas Chromatographic Evaluation of the Influence of Soy Protein on the Binding of Selected Butter Flavor Compounds in a Wheat Soda Cracker System;Journal of Agricultural and Food Chemistry;2006-06-23
2. Effect of Flavor Compound Chemical Structure and Environmental Relative Humidity on the Binding of Volatile Flavor Compounds to Dehydrated Soy Protein Isolates;Journal of Agricultural and Food Chemistry;2006-01-31
3. Inverse Gas Chromatographic Method for Measurement of Interactions between Soy Protein Isolate and Selected Flavor Compounds under Controlled Relative Humidity;Journal of Agricultural and Food Chemistry;2004-09-02
4. Thermal denaturation of soy proteins as related to their dye-binding characteristics and functionality;Journal of the American Oil Chemists' Society;1990-11
5. Contribution of protein hydrophobicity to its functionality;Food / Nahrung;1986
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