Effect of different denaturating methods on lipid–protein complex formation

Author:

Taha F.S,Mohamed S.S

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Abd El-Motaal, E. A., Helmy, H. E., Taha, F. S., & Shoeb Z. E. (1998). Effect of dry and moist heating on the formation of lipid–protein complex in soybean products. Proceedings of the 47th oil seed conference, New Orleans, Louisiana, March 8–10.

2. Processed plant protein foodstuffs;Altschul,1958

3. The reaction of autoxidized lipids with proteins;Andrews;Journal of the American Oil Chemists’ Society,1965

4. AOAC (1980). Official methods of analysis (13th ed.). Washington, DC: Association of Official Analytical Chemists.

5. A note on the proposal of an immunochemical system of reference and nomenclature for the major soybean globulins;Catsimpoolas;Cereal Chemistry,1969

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