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Elsevier

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Casein micelle/iota carrageenan interactions in milk: influence of temperature

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Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulins

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Food Hydrocolloids, Vol. 15, Iss. 3, 2001-05 ,pp. : 263-269

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Binding of aroma compounds with legumin. II. Effect of hexyl acetate on thermodynamic properties of 11S globulin in aqueous medium

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Food Hydrocolloids, Vol. 16, Iss. 6, 2002-11 ,pp. : 565-571

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Effect of nutritional status of faba bean (Vicia faba L.) on protein solubility profiles

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