Effects of maturation and storage on solubility, emulsion stability and gelation properties of isolated soy proteins-Reference-Cited by-同舟云学术

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Effects of maturation and storage on solubility, emulsion stability and gelation properties of isolated soy proteins

Published:1990-12 Issue:12 Volume:67 Page:974-979
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Yao J. J.¹,Tanteeratarm K.¹,Wei L. S.¹

Affiliation:

1. ; Department of Food Science and International Soybean Program; University of Illinois; 382-D AESB 1304 W. Pennsylvania Ave. Urbana IL 61801

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference40 articles.

1. Functional properties of oilseed proteins

2. Soybean proteins. Their functional, chemical, and physical properties

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