Physical properties of protein-glutaminase (PG)-treated and control soy protein isolate (SPI).</p
The aggregation and structural properties of soy protein isolate (SPI), induced by high pressure (HP...
Soy protein is widely used in the food industry as a gelling agent in many food products. Selectivel...
Hydration properties of soybean isolates with different processing conditions (heat treatments, pH a...
Abstract: The effects of proteolytic enzyme modification of soy protein isolate (SPI) on its functio...
The effects of protein-glutaminase (PG) on calcium sulphate (CaSO4)-induced gels of soy protein isol...
Simultaneous measurement of the effects of low soy protein concentration, pH and high pressure treat...
Not AvailableRheological properties and particle size distribution of soy protein isolates (SPI) pla...
The effect of storage temperature on the physicochemical characteristics, solubility and gelling pro...
The gelling properties of lupin protein isolate (LPI) were compared with those of soy protein isolat...
372 p.Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1986.The principal objective of th...
This study was aimed to study the effect of adding transglutaminase (TGase) on the mechanical and re...
Soy protein isolate (SPI) is a product from soybeans with great functionality thus is widely used as...
<strong>Keywords:</strong> soy protein isolate, glycinin,β-conglycinin, heat denaturation, gelation,...
The role of soluble and insoluble aggregates induced by soy protein isolate (SPI) processing in the ...
Keywords: soy protein isolate, glycinin,β-conglycinin, heat denaturation, gelation, network structur...
The aggregation and structural properties of soy protein isolate (SPI), induced by high pressure (HP...
Soy protein is widely used in the food industry as a gelling agent in many food products. Selectivel...
Hydration properties of soybean isolates with different processing conditions (heat treatments, pH a...
Abstract: The effects of proteolytic enzyme modification of soy protein isolate (SPI) on its functio...
The effects of protein-glutaminase (PG) on calcium sulphate (CaSO4)-induced gels of soy protein isol...
Simultaneous measurement of the effects of low soy protein concentration, pH and high pressure treat...
Not AvailableRheological properties and particle size distribution of soy protein isolates (SPI) pla...
The effect of storage temperature on the physicochemical characteristics, solubility and gelling pro...
The gelling properties of lupin protein isolate (LPI) were compared with those of soy protein isolat...
372 p.Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1986.The principal objective of th...
This study was aimed to study the effect of adding transglutaminase (TGase) on the mechanical and re...
Soy protein isolate (SPI) is a product from soybeans with great functionality thus is widely used as...
<strong>Keywords:</strong> soy protein isolate, glycinin,β-conglycinin, heat denaturation, gelation,...
The role of soluble and insoluble aggregates induced by soy protein isolate (SPI) processing in the ...
Keywords: soy protein isolate, glycinin,β-conglycinin, heat denaturation, gelation, network structur...
The aggregation and structural properties of soy protein isolate (SPI), induced by high pressure (HP...
Soy protein is widely used in the food industry as a gelling agent in many food products. Selectivel...
Hydration properties of soybean isolates with different processing conditions (heat treatments, pH a...
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