SOY PROTEIN GELATION

[1] STRUCTURE, PHYSICAL AND CHEMICAL PROPERTIES OF SOY BEAN PROTEIN GLYCININ [J]. BIOCHIMICA ET BIOPHYSICA ACTA, 1975, 412 (02) : 214 - 228

[2] CLARK AH, 1981, INT J PEPT PROT RES, V17, P380

[3] HEAT DENATURATION OF SOYBEAN PROTEINS .1. INFLUENCE OF IONIC-STRENGTH ON CONFORMATION CHANGES OF SOYBEAN PROTEINS CAUSED BY HEATING, AND RELATIONSHIP OF ITS CONFORMATION CHANGES TO GEL FORMATION [J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1975, 39 (07): : 1339 - 1347

[4] FORMATION OF 2 TYPES OF GELS FROM BOVINE MYOSIN [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1986, 37 (01) : 69 - 84

[5] GEL CHARACTERISTICS - STRUCTURE AS RELATED TO TEXTURE AND WATERBINDING OF BLOOD-PLASMA GELS [J]. JOURNAL OF FOOD SCIENCE, 1982, 47 (06) : 1965 - 1972

[6] PHYSICOCHEMICAL ASPECTS OF SOY PROTEINS STRUCTURE FORMATION [J]. JOURNAL OF TEXTURE STUDIES, 1978, 9 (1-2) : 33 - 58

[7] METHODS OF STUDYING FUNCTIONAL-CHARACTERISTICS OF VEGETABLE PROTEINS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1979, 56 (03) : 272 - 279

[8] GEL CHARACTERISTICS - WATERBINDING PROPERTIES OF BLOOD-PLASMA GELS AND METHODOLOGICAL ASPECTS ON THE WATERBINDING OF GEL SYSTEMS [J]. JOURNAL OF FOOD SCIENCE, 1982, 47 (06) : 1955 - &

[9] CHARACTERIZATION OF PROTEIN GELS BY SCANNING AND TRANSMISSION ELECTRON-MICROSCOPY - A METHODOLOGY STUDY OF SOY PROTEIN GELS [J]. JOURNAL OF COLLOID AND INTERFACE SCIENCE, 1981, 81 (02) : 519 - 530

[10] STRUCTURE OF SOYA GLYCININ AND CONGLYCININ GELS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1985, 36 (09) : 822 - 832

[1] STRUCTURE, PHYSICAL AND CHEMICAL PROPERTIES OF SOY BEAN PROTEIN GLYCININ [J]. BIOCHIMICA ET BIOPHYSICA ACTA, 1975, 412 (02) : 214 - 228

[2] CLARK AH, 1981, INT J PEPT PROT RES, V17, P380

[3] HEAT DENATURATION OF SOYBEAN PROTEINS .1. INFLUENCE OF IONIC-STRENGTH ON CONFORMATION CHANGES OF SOYBEAN PROTEINS CAUSED BY HEATING, AND RELATIONSHIP OF ITS CONFORMATION CHANGES TO GEL FORMATION [J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1975, 39 (07): : 1339 - 1347

[4] FORMATION OF 2 TYPES OF GELS FROM BOVINE MYOSIN [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1986, 37 (01) : 69 - 84

[5] GEL CHARACTERISTICS - STRUCTURE AS RELATED TO TEXTURE AND WATERBINDING OF BLOOD-PLASMA GELS [J]. JOURNAL OF FOOD SCIENCE, 1982, 47 (06) : 1965 - 1972

[6] PHYSICOCHEMICAL ASPECTS OF SOY PROTEINS STRUCTURE FORMATION [J]. JOURNAL OF TEXTURE STUDIES, 1978, 9 (1-2) : 33 - 58

[7] METHODS OF STUDYING FUNCTIONAL-CHARACTERISTICS OF VEGETABLE PROTEINS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1979, 56 (03) : 272 - 279

[8] GEL CHARACTERISTICS - WATERBINDING PROPERTIES OF BLOOD-PLASMA GELS AND METHODOLOGICAL ASPECTS ON THE WATERBINDING OF GEL SYSTEMS [J]. JOURNAL OF FOOD SCIENCE, 1982, 47 (06) : 1955 - &

[9] CHARACTERIZATION OF PROTEIN GELS BY SCANNING AND TRANSMISSION ELECTRON-MICROSCOPY - A METHODOLOGY STUDY OF SOY PROTEIN GELS [J]. JOURNAL OF COLLOID AND INTERFACE SCIENCE, 1981, 81 (02) : 519 - 530

[10] STRUCTURE OF SOYA GLYCININ AND CONGLYCININ GELS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1985, 36 (09) : 822 - 832