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By Achouri A.   Zhang W.   Shiying X.  

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Elsevier

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Functional properties of soy protein hydrolysate produced from a continuous membrane reactor system

By Chiang W.-D.   Shih C.-J.   Chu Y.-H.  

Food Chemistry, Vol. 65, Iss. 2, 1999-05 ,pp. : 189-194

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Effect of transglutaminase treatment on the functional properties of native and chymotrypsin-digested soy protein

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Food Chemistry, Vol. 70, Iss. 2, 2000-08 ,pp. : 139-145

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Effects of acetylation and succinylation on the physicochemical properties of the canola 12S globulin. Part I

By Gruener L.   Ismond M.A.H.  

Food Chemistry, Vol. 60, Iss. 3, 1997-11 ,pp. : 357-363

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Effect of ionic strength and pH on the thermal and rheological properties of soy protein-amylopectin blend

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Food Chemistry, Vol. 83, Iss. 2, 2003-11 ,pp. : 227-236

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