FOOD USE OF SOYBEAN 7S AND 11S PROTEINS High Temperature Expansion Characteristics of Gels
- 1 July 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (4), 777-782
- https://doi.org/10.1111/j.1365-2621.1974.tb17978.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- HYDROGEN ION TITRATION OF IONIZABLE SIDE‐CHAINS IN NATIVE AND DENATURED GLYCI.NINInternational Journal of Protein Research, 1971
- Food Processing Characteristics of Soybean ProteinsAgricultural and Biological Chemistry, 1971
- Spectrophotometric observation of the alkaline hydrolysis of protein disulfide bondsBiochemical and Biophysical Research Communications, 1967
- Purification of the 7S Component of Soybean ProteinsAgricultural and Biological Chemistry, 1965
- Studies on the cold-insoluble fraction of the water-extractable soybean proteins. I. Polymerization of the 11 S component through reactions of sulfhydryl groups to form disulfide bondsArchives of Biochemistry and Biophysics, 1957