Surface Functional Properties of Native, Acid-Treated, and Reduced Soy Glycinin. 1. Foaming Properties-Reference-Cited by-同舟云学术

Surface Functional Properties of Native, Acid-Treated, and Reduced Soy Glycinin. 1. Foaming Properties

Published:1999-05-04 Issue:6 Volume:47 Page:2173-2180
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wagner Jorge R.¹,Guéguen Jacques¹

Affiliation:

1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, calle 47 y 116 (1900) La Plata, Argentina, and Laboratoire de Biochimie et Technologie des Protéines (LBTP), Institut National de la Recherche Agronomique, Rue de la Géraudière, B.P. 527, 44026 Nantes Cedex 03, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf980977b

Reference23 articles.

1. Proteins at liquid interfaces

2. Effect of succinylation on some physicochemical and functional properties of the 12S storage protein from rapeseed (Brassica napus L.)

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