Protein Processing in Food and Bioproduct Manufacturing and Techniques for Analysis

Author:

Boye Joyce Irene,Barbana Chockry

Publisher

Wiley-Blackwell

Reference113 articles.

1. Functional and molecular properties of calcium precipitated soy glycinin and the effect of glycation with kappa-carrageenan;Achouri;Food Res Int,2010

2. Identification and characterization of phaseolin polypeptides in a crystalline protein isolated from white kidney beans (Phaseolus vulgaris);Alli;J Agric Food Chem,1993

3. High pressure gelation of soy proteins: Effect of concentration, pH and additives;Álvarez;J Food Eng,2008

4. Protein Electrophoresis Technical Manual;Amersham;Amersham Biosciences,1999a

5. Blot Processing with the Processor Plus Protocol Guide for Western Blotting;Amersham;Amersham Biosciences,1999b

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