Functionality of Soy Proteins in Wheat Flour/Soy Isolate Doughs. III. Protein and Lipid Binding During Dough Mixing-Reference-Cited by-同舟云学术

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Functionality of Soy Proteins in Wheat Flour/Soy Isolate Doughs. III. Protein and Lipid Binding During Dough Mixing

Published:1982 Issue:4 Volume:15 Page:302-306
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:

Chen S.S.,Rasper V.F.

Publisher

Elsevier BV

Subject

General Computer Science

Reference25 articles.

1. Approved Methods. Method 54-21,1969

2. Surfactant-protein interactions in model systems;Aidoo;Cereal Sci. Today,1973

3. Influence of surfactants or soy proteins on the extractability, gel filtration, and disc electrophoretic patterns of wheat proteins;Aidoo;Cereal Sci. Today,1973

4. Official Methods of Analysis,1980

5. Functionality of soy proteins in wheat flour/soy isolate doughs. I. Characterization of isolates prepared using different isolation techniques;Chen;Can. Inst. Food Sci. Technol. J,1982

Cited by 2 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. Soy-enriched bread;Technology of Functional Cereal Products;2008

2. Molecular Changes in Soy and Wheat Breads during Storage as Probed by Nuclear Magnetic Resonance (NMR);Journal of Agricultural and Food Chemistry;2007-06-19

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