RHEOLOGICAL PROPERTIES OF HEAT-INDUCED GEL OF SOYBEAN US GLOBULIN UNDER HIGH IONIC STRENGTH (? = 0.5)
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1988.tb00407.x/fullpdf
Reference34 articles.
1. Studies on the Gelation of Soybean Protein. Part II
2. Changes in Amount of Active Groups of Soybean Protein during its Gel Formation Process
3. Effects of various anions on the rheological and gelling behavior of soy proteins: thermodynamic observations
4. The Thermodynamics of Protein Denaturation. II. A Model of Reversible Denaturation and Interpretations Regarding the Stability of Chymotrypsinogen
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