Milk and Soy Proteins: Their Status in Review-Reference-Cited by-同舟云学术

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Milk and Soy Proteins: Their Status in Review

Published:1988-12 Issue:5 Volume:21 Page:477-493
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Barraquio V.L.,van de Voort F.R.

Publisher

Elsevier BV

Subject

General Computer Science

Reference192 articles.

1. Extrusion and roll-cooking of corn-soy-whey mixtures;Aguilera;J. Food Sci.,1978

2. Ultracentrifugation and binding studies of acid-sensitive soybean proteins;Anderson;Cereal Chem.,1974

3. Acid-sensitive soy proteins affect flavor;Anderson;J. Food Sci.,1976

4. String cheese;Food Eng.,1985

5. Anonymous. 1987. Ingredients. PF New Products Annual. p. 190.

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. Leuconostoc performance in soy-based fermentations – Survival, acidification, sugar metabolism, and flavor comparisons;Food Microbiology;2023-10

2. Plant-Based Proteins: The Good, Bad, and Ugly;Annual Review of Food Science and Technology;2022-03-25

3. Functionality of oilseed protein products: A review;Food Research International;2006-11

4. Spray-Dried Soy Protein Isolate Solubility, Gelling Characteristics, and Extractable Protein as Affected by Antioxidants;Journal of Food Science;1995-07

5. Preparation of soya bean meal protein hydrolysate by agarose-entrapped Bacillus subtilis cells;Food Chemistry;1994-01

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