![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Author: Scilingo A.A. Molina Ortiz S.E. Martnez E.N. Anon M.C.
Publisher: Elsevier
ISSN: 0963-9969
Source: Food Research International, Vol.35, Iss.9, 2002-01, pp. : 855-862
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Relationship between adjuvant activity and amphipathic structure of soyasaponins
By Oda K. Matsuda H. Murakami T. Katayama S. Ohgitani T. Yoshikawa M.
Vaccine, Vol. 21, Iss. 17, 2003-05 ,pp. :
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Relations between rheological properties and network structure of soy protein gels
Food Hydrocolloids, Vol. 18, Iss. 1, 2004-01 ,pp. :
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Evaluation of the foaming properties of cottonseed protein isolates
By Tsaliki E. Kechagia U. Doxastakis G.
Food Hydrocolloids, Vol. 16, Iss. 6, 2002-11 ,pp. :