Interfacial and foaming characteristics of soy globulins as a function of pH and ionic strength-Reference-Cited by-同舟云学术

Interfacial and foaming characteristics of soy globulins as a function of pH and ionic strength

Published:2007-11 Issue:1-3 Volume:309 Page:202-215
ISSN:0927-7757
Container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects
language:en
Short-container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects

Author:

Ruíz-Henestrosa Victor Pizones,Sánchez Cecilio Carrera,Escobar María del Mar Yust,Jiménez Justo J. Pedroche,Rodríguez Francisco Millán,Patino Juan M. Rodríguez

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry

Reference65 articles.

1. Functional properties of soy proteins;Kinsella;J. Am. Oil Chem. Soc.,1979

2. Food Proteins and Their Applications;Utsumi,1997

3. Functionality of Proteins in Food;Zayas,1997

4. Functional Properties of Proteins and Lipids;Hettiarachchy,1998

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