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Effect of pH on properties of wheat gluten and soy protein isolate films

โœ Scribed by Gennadios, Aristippos.; Brandenburg, Alice H.; Weller, Curtis L.; Testin, Robert F.

Book ID
121436906
Publisher
American Chemical Society
Year
1993
Tongue
English
Weight
751 KB
Volume
41
Category
Article
ISSN
0021-8561

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## Chemical lipophilization of soy protein isolates and wheat gluten Chemical modification of soy protein isolate and wheat gluten can be used to investigate the influence of the chemical composition and the structure of the proteins on the final product properties and to adjust these properties t