Effects of -Conglycinin and Glycinin on Thermal Gelation and Gel Properties of Soy Protein |
Kang, Il-Jun
(Department of Food and Nutrition, Hallym University)
Lee, Young-Sook (Department of Food and Nutrition, Hallym University) |
1 |
Viscoelastic behavior of <TEX>${\beta}-lactoglobulin$</TEX> gel structure
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Effect of difference of protein components among soybean varieties on formation of tofu-gel
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3 |
Forces involved in soy protein gelation: Effect of various reagents on the formation, hardness and solubility of heat-induced gels made from 7S, 11S and soy isolate
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Structure function relationships in food proteins: Subunit interactions in heat-induced gels of 7S, 11S and soy isolate proteins
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5 |
Characterization of texture and Mechanical Properties of heat-induced soy protein gels
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Evaluation of textural characteristics of heatinduced soy protein gels
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7 |
Major proteins of soybean seeds: A straightforward fractionation and their characterization
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8 |
Protein measurement with the folin phenol reagent
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9 |
Protein structure development in relation to denaturation temperatures
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Behavior of intermolecular bond formation in the rate stage of heat-induced gelation of glycinin
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11 |
Some basic concepts of rheology;Physical Properties of Plant and Animal Materials
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12 |
The structure, physical and chemical properties of the soy bean protein glycinin
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DOI ScienceOn |
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Thermal dissociation and association behavior of soy proteins
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14 |
Effect of conglycinin on the thermal aggregation of glycinin
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15 |
Interactions during heat-induced gelation in a mixed system of soybean 7S and 11S globulins
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16 |
Heat induced interaction between soybean proteins
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Differences in functional properties of 7S and 11S soybean proteins
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18 |
Functional properties of soy proteins
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19 |
Effects of heating temperature and time on textural properties of soy gel
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20 |
Properties of potato starch and soy protein isolate gels containing emulsified oil droplets
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