EMULSIFYING PROPERTIES OF SOY PROTEIN - CHARACTERISTICS OF 7S AND 11S PROTEINS

[31] FOOD PROCESSING CHARACTERISTICS OF SOYBEAN PROTEINS .2. EFFECT OF SULFHYDRYL GROUPS ON PHYSICAL PROPERTIES OF TOFU-GEL [J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1971, 35 (06): : 890 - &

[32] FOOD PROCESSING CHARACTERISTICS OF SOYBEAN-11S AND SOYBEAN-7S PROTEINS .I. EFFECT OF DIFFERENCE OF PROTEIN COMPONENTS AMONG SOYBEAN VARIETIES ON FORMATION OF TOFU-GEL [J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1969, 33 (09): : 1301 - &

[33] FOOD USE OF SOYBEAN 7S AND 11S PROTEINS - EXTRACTION AND FUNCTIONAL PROPERTIES OF THEIR FRACTIONS [J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (07) : 1139 - 1144

[34] FOOD USE OF SOYBEAN 7S AND 11S PROTEINS - HIGH-TEMPERATURE EXPANSION CHARACTERISTICS OF GELS [J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (04) : 777 - 782

[35] SPECIFICITY OF CLEAVAGE OF PROTEINS BY DILUTE ACID .1. RELEASE OF ASPARTIC ACID FROM INSULIN, RIBONUCLEASE, AND GLUCAGON [J]. BIOCHEMISTRY, 1962, 1 (04) : 694 - &

[36] SHIBASAKI K, 1972, J JAP SOC FOOD SCI T, V19, P589

[37] SHIRAI M, 1974, J JAPANESE SOC FOOD, V21, P324

[38] SMITH AK, 1972, SOYBEANS CHEM TECHNO, pCH9

[39] FUNCTIONAL PROPERTIES OF RAPESEED FLOURS, CONCENTRATES AND ISOLATE [J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (06) : 1349 - 1352

[40] SWIFT CE, 1961, FOOD TECHNOL-CHICAGO, V15, P468

[31] FOOD PROCESSING CHARACTERISTICS OF SOYBEAN PROTEINS .2. EFFECT OF SULFHYDRYL GROUPS ON PHYSICAL PROPERTIES OF TOFU-GEL [J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1971, 35 (06): : 890 - &

[32] FOOD PROCESSING CHARACTERISTICS OF SOYBEAN-11S AND SOYBEAN-7S PROTEINS .I. EFFECT OF DIFFERENCE OF PROTEIN COMPONENTS AMONG SOYBEAN VARIETIES ON FORMATION OF TOFU-GEL [J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1969, 33 (09): : 1301 - &

[33] FOOD USE OF SOYBEAN 7S AND 11S PROTEINS - EXTRACTION AND FUNCTIONAL PROPERTIES OF THEIR FRACTIONS [J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (07) : 1139 - 1144

[34] FOOD USE OF SOYBEAN 7S AND 11S PROTEINS - HIGH-TEMPERATURE EXPANSION CHARACTERISTICS OF GELS [J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (04) : 777 - 782

[35] SPECIFICITY OF CLEAVAGE OF PROTEINS BY DILUTE ACID .1. RELEASE OF ASPARTIC ACID FROM INSULIN, RIBONUCLEASE, AND GLUCAGON [J]. BIOCHEMISTRY, 1962, 1 (04) : 694 - &

[36] SHIBASAKI K, 1972, J JAP SOC FOOD SCI T, V19, P589

[37] SHIRAI M, 1974, J JAPANESE SOC FOOD, V21, P324

[38] SMITH AK, 1972, SOYBEANS CHEM TECHNO, pCH9

[39] FUNCTIONAL PROPERTIES OF RAPESEED FLOURS, CONCENTRATES AND ISOLATE [J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (06) : 1349 - 1352

[40] SWIFT CE, 1961, FOOD TECHNOL-CHICAGO, V15, P468