EFFECTS OF DRYING METHOD ON PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF SOY PROTEIN ISOLATES
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2008.00357.x/fullpdf
Reference42 articles.
1. Electrophoretic, solubility, and functional properties of commercial soy protein isolates;ARRESE;J. Agric. Food Chem.,1991
2. Determination of SH- and SS-groups in some food proteins using Ellman's reagent;BEVERIDGE;J. Food Sci.,1974
3. Functional properties of soy protein fractions produced using a pilot plant-scale process;BIAN;J. Am. Oil Chem. Soc.,2003
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