Thermal denaturation of soy proteins as related to their dye-binding characteristics and functionality-Reference-Cited by-同舟云学术

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Thermal denaturation of soy proteins as related to their dye-binding characteristics and functionality

Published:1990-11 Issue:11 Volume:67 Page:872-878
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Lin Shaowen¹²,Lakin Alan Llyods¹

Affiliation:

1. ; Department of Food Science and Technology; University of Reading; Whiteknights Reading RG6 2AP U.K.

2. Division of Merck & Co., Inc.; 8225 Aero Drive San Diego CA 92123

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference30 articles.

1. Improved dye method for estimating protein

2. Reaction between Phthalein Dyes and Heated Foodstuffs

Cited by 7 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. functional properties modification of extruded soy protein concentrate using Neutrase;Czech Journal of Food Sciences;2011-11-16

2. The Udy Method;Food Protein Analysis;2002-05-24

3. Effect Of Processing On Protein Nutrient Value;Food Protein Analysis;2002-05-24

4. Quantitative Structure−Activity Relationship Modeling of Peptide and Protein Behavior as a Function of Amino Acid Composition;Journal of Agricultural and Food Chemistry;2000-12-13

5. Compositional changes during commercial processing of flaxseed;Industrial Crops and Products;1998-11

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