Composition of Proteins in Okara as a Byproduct in Hydrothermal Processing of Soy Milk-Reference-Cited by-同舟云学术

Composition of Proteins in Okara as a Byproduct in Hydrothermal Processing of Soy Milk

Published:2012-08-28 Issue:36 Volume:60 Page:9221-9228
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Stanojevic Sladjana P.¹,Barac Miroljub B.¹,Pesic Mirjana B.¹,Vucelic-Radovic Biljana V.¹

Affiliation:

1. Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, P.O. Box 14, 11081 Belgrade-Zemun, Serbia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf3004459

Reference37 articles.

1. Calcium coagulation properties of hydrothermally processed soymilk

2. Effect of Components Extracted from Okara on the Physicochemical Properties of Soymilk and Tofu Texture

3. Pressure-Induced Release of Basic 7S Globulin from Cotyledon Dermal Tissue of Soybean Seeds

4. Subunit structure and immunological properties of a basic 7s globulin from soybean seeds

5. Soybean basic 7 S globulin represents a protein widely distributed in legume species

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