Effects of Thermal Treatment on the Coagulation of Soy Proteins Induced by Subtilisin Carlsberg
Author:
Affiliation:
1. Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf802693f
Reference30 articles.
1. Functional properties of soy proteins
2. Studies on the Mechanism of Antihypercholesterolemic Action of Soy Protein and Soy Protein-Type Amino Acid Mixtures in Relation to the Casein Counterparts in Rats
3. Meta-Analysis of the Effects of Soy Protein Intake on Serum Lipids
4. Soybean β-Conglycinin Diet Suppresses Serum Triglyceride Levels in Normal and Genetically Obese Mice by Induction of β-Oxidation, Downregulation of Fatty Acid Synthase, and Inhibition of Triglyceride Absorption
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