Effects of Heat and Ionic Strength Upon Dissociation-Association of Soybean Protein Fractions
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb14971.x/fullpdf
Reference18 articles.
1. The effect of thermal denaturation on the antigenicity of glycinin
2. Effect of conglycinin on the thermal aggregation of glycinin
3. Heat denaturation of soybean proteins. I. Influence of ionic strength on conformation changes of soybean proteins caused by heating, and relationship of its conformation changes to gel formation.
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