Relationships between Different Hydration Properties of Commercial and Laboratory Soybean Isolates-Reference-Cited by-同舟云学术

Relationships between Different Hydration Properties of Commercial and Laboratory Soybean Isolates

Published:2001-09-07 Issue:10 Volume:49 Page:4852-4858
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Añón M. Cristina¹,Sorgentini Delia A.¹,Wagner Jorge R.¹

Affiliation:

1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) and Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 47 y 116 (1900) La Plata, Argentina

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf010384s

Reference21 articles.

1. Molecular understanding of heat‐induced phenomena of soybean protein

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

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