A heat denaturation study of the 11S globulin in soybean seeds
- 1 June 1981
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 6 (4), 309-322
- https://doi.org/10.1016/0308-8146(81)90004-2
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Influence of Heating Temperature on Conformational Changes of Soybean ProteinsAgricultural and Biological Chemistry, 1979
- INFLUENCE OF WATER CONTENT ON THE STABILITY OF MYOGLOBIN TO HEAT TREATMENTJournal of Food Science, 1976
- PHYSICO‐CHEMICAL STUDIES ON THE 11S GLOBULIN IN SOYBEAN SEEDS: SIZE AND SHAPE DETERMINATION OF THE MOLECULEInternational Journal of Peptide and Protein Research, 1976
- A differential scanning calorimetric study of the stability of egg white to heat denaturationJournal of the Science of Food and Agriculture, 1975
- FRAGMENTATION OF BOVINE SERUM ALBUMIN BY PEPSIN .1. ORIGIN OF ACID EXPANSION OF ALBUMIN MOLECULE1964