Changes of isoflavones during processing of soy protein isolates

By Wang C.   Ma Q.   Pagadala S.   Sherrard M.   Krishnan P.  

Journal of the American Oil Chemists' Society, Vol. 75, Iss. 3, 1998-03 ,pp. : 337-341

Springer Publishing Company

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Neutral lipids of chickpea flour and protein isolates

By Sánchez-Vioque Raúl   Clemente Alfonso   Vioque Javier   Bautista Juan   Millán Francisco  

Journal of the American Oil Chemists' Society, Vol. 75, Iss. 7, 1998-07 ,pp. : 851-855

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Odor and flavor contribution of 2-pentyl pyridine to soy protein isolates

By Boatright W.   Crum A.  

Journal of the American Oil Chemists' Society, Vol. 74, Iss. 12, 1997-12 ,pp. : 1575-1581

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Identification of trans -3,5-dimethoxystilbene in commercial soy protein isolates

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Journal of the American Oil Chemists' Society, Vol. 75, Iss. 11, 1998-11 ,pp. : 1651-1655

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Effects of preheating treatment on thermal property and adhesion performance of soy protein isolates

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Journal of Adhesion Science and Technology, Vol. 21, Iss. 15, 2007-11 ,pp. : 1469-1481

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