Forces Involved in Soy Protein Gelation: Effects of Various Reagents on the Formation, Hardness and Solubility of Heat-Induced Gels Made from 7S, 11S, and Soy Isolate
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb10461.x/fullpdf
Reference31 articles.
1. Effects of various anions on the rheological and gelling behavior of soy proteins: thermodynamic observations
2. The effects of neutral salts on the stability of macromolecules. A new approach using a protein-ligand binding system.
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