Relationship between soybean protein composition and breaking load of heat-induced gel prepared from acid-precipitated soybean flour-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Relationship between soybean protein composition and breaking load of heat-induced gel prepared from acid-precipitated soybean flour

Published:2024-04 Issue: Volume:198 Page:115999
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Sugiyama Masahiro,Kitagawa Chika,Igarashi Mako,Tsumura Kazunobu,Nakamura Akihiro,Matsumura Yasuki,Samoto Masahiko^ORCID

Publisher

Elsevier BV

Reference24 articles.

1. Processing effect on soybean storage proteins and their relationship with tofu quality;Cai;Journal of Agricultural and Food Chemistry,1999

2. Calculation of nitrogen-to-protein conversion factors: A review with a focus on soy protein;Elaine;Journal of the American Oil Chemists’ Society,2019

3. Incorporation of soymilk lipid into soy protein coagulum by the addition of calcium chloride;Guo;Journal of Food Science,2002

4. Interfacial and emulsifying properties of crude and purified soybean oil bodies;Ishii;Food Structure,2017

5. Interactions of protein content and globulin subunit composition of soybean proteins in relation to tofu gel properties;James;Food Chemistry,2016

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP