Preparation of fibrous textured protein from field bean globulins by wet non-spinneret spinning-Reference-Cited by-同舟云学术

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Preparation of fibrous textured protein from field bean globulins by wet non-spinneret spinning

Published:1991 Issue:3 Volume:54 Page:459-469
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Suchkov Vladimir V,Vasserman Ljubov A,Popello Irina A,Grinberg Valery Ya,Tolstoguzov Vladimir B

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference22 articles.

1. Mechanism of protein salting in and salting out by divalent cation salts: balance between hydration and salt binding

2. , , 1980 Isolation of proteins using food grade salt solition at specified pH and ionic strength. US Patent 4208323.

3. A study on gelation of soybean globulin solutions. Part 5. The effect of protein concentration on the extent of conversion in gelation process according to data of sol-analysis

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Thermodynamic Aspects of Biopolymer Functionality in Biological Systems, Foods, and Beverages;Critical Reviews in Biotechnology;2002-01

2. Shear effects on phase behaviour of the legumin—salt—water system. Modelling protein recovery;Food Hydrocolloids;1997-04

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