Improved emulsifying properties of soy proteins by acylation with saturated fatty acids
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference27 articles.
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2. Some functional properties of acylated wheat gluten;Barber;Journal of Agricultural and Food Chemistry,1982
3. Functional properties and nutritional quality of acetylated and succinylated mung bean protein isolate;El-Adawy;Food Chemistry,2000
4. Functional properties of succinylated and acetylated soy protein;Franzen;Journal of Agricultural and Food Chemistry,1976
5. A fluorimetric assay for available lysine in proteins;Goodno;Analytical Biochemistry,1981
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