Carbon-13 NMR Studies of Native, Gelled, Heat-and Chemically-Denatured Soy Glycinin and β-Conglycinin at Neutral pH
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Publisher
Springer US
Link
http://link.springer.com/content/pdf/10.1007/978-1-4684-5868-8_12
Reference53 articles.
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3. Badley, R. A., Atkinson, D., Hauser, H., Oldani, D., Green, J. P., and Stubbs, J. M., 1975, “The structure, physical and chemical properties of the soy bean protein glycinin,” Biochim. Biophys. Acta., 412:214.
4. Baianu, I. C., 1981, “Carbon-13 and Proton Nuclear Magnetic Resonance Studies of Wheat Proteins. Spectral Assignments for Flanders Gliadins in Solution,” J. Sci. Food Agric., 32:309–313.
5. Baianu, I. C., Johnson, L. F., and Waddell, D. K., 1982, “High-Resolution Proton, Carbon-13 and Nitrogen-15 Nuclear Magnetic Resonance Studies of Wheat Proteins at High Magnetic Fields: Spectral Assignments. Changes with Concentration and Heating Treatments of Flinor Gliadins in Solution-Comparison with Gluten Spectra,” J. Sci. Food Agric., 33:373–383.
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