INFLUENCE of 7S and 11S GLOBULINS ON the EXTRUSION PERFORMANCE of SOY PROTEIN CONCENTRATES-Reference-Cited by-同舟云学术

INFLUENCE of 7S and 11S GLOBULINS ON the EXTRUSION PERFORMANCE of SOY PROTEIN CONCENTRATES

Published:1994-10 Issue:5 Volume:18 Page:421-436
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Processing Preservation

Author:

NING L.,VILLOTA R.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.1994.tb00263.x/fullpdf

Reference26 articles.

1. AACC., 1975 . Approved Method for the American Association of Cereal Chemists. Nitrogen solubility index (NSI). Method 46-23 , Amer. Assoc. of Cereal Chemists, St. Paul, MN.

2. Effects of various anions on the rheological and gelling behavior of soy proteins: thermodynamic observations

3. APPLICATION OF TEXTURE PROFILE ANALYSIS TO INSTRUMENTAL FOOD TEXTURE EVALUATION

4. A Possible Mechanism for Thermal Texturization of Soybean Protein

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