FUNCTIONAL-PROPERTIES OF PHOSPHORYLATED YEAST PROTEIN - SOLUBILITY, WATER-HOLDING CAPACITY, AND VISCOSITY

[21] JORDAN DO, 1960, CHEM NUCLEIC ACID

[22] KINSELLA J E, 1976, Critical Reviews in Food Science and Nutrition, V7, P219

[23] Kinsella JE, 1982, FOOD PROTEINS, P51

[24] KINSELLA JE, 1979, ACS S SERIES, V92, P39

[25] HYDRATION OF MACROMOLECULES .3. HYDRATION OF POLYPEPTIDES [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1971, 93 (02) : 514 - +

[26] CLEAVAGE OF STRUCTURAL PROTEINS DURING ASSEMBLY OF HEAD OF BACTERIOPHAGE-T4 [J]. NATURE, 1970, 227 (5259) : 680 - +

[27] SINGLE-CELL PROTEINS [J]. SCIENCE, 1983, 219 (4585) : 740 - 746

[28] PHOSPHORYLATION OF CASEIN AND LYSOZYME BY PHOSPHORUS OXYCHLORIDE [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1983, 31 (02) : 379 - 387

[29] A COLLABORATIVE STUDY TO DEVELOP A STANDARDIZED FOOD PROTEIN SOLUBILITY PROCEDURE [J]. JOURNAL OF FOOD SCIENCE, 1985, 50 (06) : 1715 - 1718

[30] EFFECT OF ACETYLATION AND SUCCINYLATION OF COTTONSEED FLOUR ON ITS FUNCTIONAL-PROPERTIES [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1983, 31 (02) : 352 - 355

[21] JORDAN DO, 1960, CHEM NUCLEIC ACID

[22] KINSELLA J E, 1976, Critical Reviews in Food Science and Nutrition, V7, P219

[23] Kinsella JE, 1982, FOOD PROTEINS, P51

[24] KINSELLA JE, 1979, ACS S SERIES, V92, P39

[25] HYDRATION OF MACROMOLECULES .3. HYDRATION OF POLYPEPTIDES [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1971, 93 (02) : 514 - +

[26] CLEAVAGE OF STRUCTURAL PROTEINS DURING ASSEMBLY OF HEAD OF BACTERIOPHAGE-T4 [J]. NATURE, 1970, 227 (5259) : 680 - +

[27] SINGLE-CELL PROTEINS [J]. SCIENCE, 1983, 219 (4585) : 740 - 746

[28] PHOSPHORYLATION OF CASEIN AND LYSOZYME BY PHOSPHORUS OXYCHLORIDE [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1983, 31 (02) : 379 - 387

[29] A COLLABORATIVE STUDY TO DEVELOP A STANDARDIZED FOOD PROTEIN SOLUBILITY PROCEDURE [J]. JOURNAL OF FOOD SCIENCE, 1985, 50 (06) : 1715 - 1718

[30] EFFECT OF ACETYLATION AND SUCCINYLATION OF COTTONSEED FLOUR ON ITS FUNCTIONAL-PROPERTIES [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1983, 31 (02) : 352 - 355