Study of thermal properties and heat-induced denaturation and aggregation of soy proteins by modulated differential scanning calorimetry
Author:
Publisher
Elsevier BV
Subject
Molecular Biology,General Medicine,Biochemistry,Structural Biology
Reference26 articles.
1. The Influence of Processing Parameters on Food Protein Functionality I. Differential Scanning Calorimetry as an Indicator of Protein Denaturation
2. Study of Thermal Properties of Oat Globulin by Differential Scanning Calorimetry
3. Studies of Thermal Denaturation of Oat Globulin by Differential Scanning Calorimetry
4. Calorimetric Study of Soybean Protein Isolates: Effect of Calcium and Thermal Treatments
5. Thermal properties of Phaseolus angularis (red bean) globulin
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