Interactions among Protein Molecules in Freeze-Gel of Soymilk and Protein Structures in Heated Soymilk during Cooling
Author:
Affiliation:
1. Laboratory of Food Material Engineering, Faculty of Agriculture, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0001132
Reference21 articles.
1. Tissue sulfhydryl groups
2. A Small Scale Method for the Production of Soymilk and Silken Tofu
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4. The use of 2,2′-dithiobis-(5-nitropyridine) as a selective reagent for the detection of thiols
5. Studies on Production of New Textured Protein by Freeze Denaturation of Soybean Protein
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