Heat-Induced Changes Occurring in Oil/Water Emulsions Stabilized by Soy Glycinin and β-Conglycinin
Author:
Affiliation:
1. Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf101425j
Reference23 articles.
1. Soybean proteins. Their functional, chemical, and physical properties
2. Identification of the acidic and basic subunit complexes of glycinin.
3. Identification of the cystines which link the acidic and basic components of the glycinin subunits.
4. Structure−Physicochemical Function Relationships of Soybean Glycinin at Subunit Levels Assessed by Using Mutant Lines
5. Major proteins of soybean seeds. Reversible and irreversible dissociation of .beta.-conglycinin
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