Network structure formation in thermally-induced gelation of glycinin
- 1 March 1984
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 32 (2), 349-352
- https://doi.org/10.1021/jf00122a042
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Formation of pseudoglycinins and their gel hardnessJournal of Agricultural and Food Chemistry, 1982
- Gelation Mechanism of Soybean 11S Globulin: Formation of Soluble Aggregates as Transient IntermediatesJournal of Food Science, 1982
- ELECTRON MICROSCOPY OF NETWORK STRUCTURES IN THERMALLY‐INDUCED GLOBULAR PROTEIN GELSInternational Journal of Peptide and Protein Research, 1981
- Formation of Pseudo- and Hybrid-11S Globulins from Subunits of Soybean and Broad Bean 11S GlobulinsAgricultural and Biological Chemistry, 1980
- Interaction Involving Disulfide Bridges between Subunits of Soybean Seed Globulin and between Subunits of Soybean and Sesame Seed GlobulinsAgricultural and Biological Chemistry, 1979
- Subunit Structure of Soybean 11S GlobulinAgricultural and Biological Chemistry, 1976
- PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENTJournal of Biological Chemistry, 1951