Thermal Behavior of Soy Protein Fractions Depending on Their Preparation Methods, Individual Interactions, and Storage Conditions-Reference-Cited by-同舟云学术

Thermal Behavior of Soy Protein Fractions Depending on Their Preparation Methods, Individual Interactions, and Storage Conditions

Published:2010-08-31 Issue:18 Volume:58 Page:10092-10100
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sobral Pablo A.¹,Palazolo Gonzalo G.²³,Wagner Jorge R.²³

Affiliation:

1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA-CONICET), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 47 y 116 (B1900AJJ) La Plata, Buenos Aires, Argentina

2. Laboratorio de Propiedades Funcionales de Alimentos, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña 352 (B1876BXD) Bernal, Buenos Aires, Argentina

3. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf101957f

Reference29 articles.

1. Electrophoretic analysis of whey proteins present in soybean globulin fractions

2. COMPARATIVE STUDY OF STRUCTURAL CHARACTERISTICS AND THERMAL BEHAVIOR OF WHEY AND ISOLATE SOYBEAN PROTEINS

3. Effects of Thermal Treatment of Soy Protein Isolate on the Characteristics and Structure-Function Relationship of Soluble and Insoluble Fractions

4. Relationship between the Method of Obtention and the Structural and Functional Properties of Soy Proteins Isolates. 1. Structural and Hydration Properties

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