EMULSIFYING PROPERTIES OF SOY PROTEIN: CHARACTERISTICS OF 7s AND IIS PROTEINS
- 1 May 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (3), 534-538
- https://doi.org/10.1111/j.1365-2621.1980.tb04095.x
Abstract
No abstract availableThis publication has 30 references indexed in Scilit:
- Oilseed Protein Properties Related to Functionality in Emulsions and FoamsPublished by American Chemical Society (ACS) ,1979
- PROTEIN DISPERSIBILITY AND EMULSION CHARACTERISTICS OF FOUR SOY PRODUCTSJournal of Food Science, 1979
- EMULSIFICATION PROPERTIES OF GROUNDNUT PROTEINJournal of Food Science, 1978
- EMULSIFICATION, FOAMING AND PROTEIN SOLUBILITY PROPERTIES OF DEFATTED SOYBEAN, PEANUT, FIELD PEA AND PECAN FLOURSJournal of Food Science, 1977
- FUNCTIONAL PROPERTIES OF A SOY CONCENTRATE AND A SOY ISOLATE IN SIMPLE SYSTEMS AND IN A FOOD SYSTEM..Journal of Food Science, 1977
- Gelation phenomena induced by alkali-alcohol treatment of 7S and 11S components in soybean globulins.Agricultural and Biological Chemistry, 1977
- APPLICATION OF PRINCIPAL COMPONENT ANALYSIS TO FOOD TEXTURE MEASUREMENTSJournal of Texture Studies, 1971
- Food Processing Characteristics of Soybean ProteinsAgricultural and Biological Chemistry, 1971
- STABILITY OF OIL‐IN‐WATER EMULSIONS. 1. Effects of Surface Tension, Level of Oil, Viscosity and Type of Meat ProteinJournal of Food Science, 1970
- Food Processing Characteristics of Soybean 11S and 7S ProteinsAgricultural and Biological Chemistry, 1969