✦ LIBER ✦

ENHANCEMENT OF SOLUBILITY AND EMULSIFYING PROPERTIES OF SOY PROTEIN ISOLATES BY GLUCOSE CONJUGATION

✍ Scribed by SHAOJUN TIAN; JIE CHEN; DARRYL M. SMALL

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Solubility and Emulsifying Properties of

✍ M. QI; N.S. HETTIARACHCHY; U. KALAPATHY 📂 Article 📅 1997 🏛 Institute of Food Technologists 🌐 English ⚖ 401 KB

Emulsifying properties of soy protein is

✍ Bernard E Chove; Alistair S Grandison; Michael J Lewis 📂 Article 📅 2002 🏛 John Wiley and Sons 🌐 English ⚖ 171 KB 👁 2 views

Electrophoretic, solubility and function

✍ Arrese, Estela L.; Sorgentini, Delia A.; Wagner, Jorge R.; Anon, Maria C. 📂 Article 📅 1991 🏛 American Chemical Society 🌐 English ⚖ 512 KB

Emulsifying properties of soy protein is

✍ Bernard E Chove; Alistair S Grandison; Michael J Lewis 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 176 KB 👁 2 views

Hydrophobicity, solubility, and emulsify

✍ W. U. Wu; N. S. Hettiarachchy; M. Qi 📂 Article 📅 1998 🏛 Springer-Verlag 🌐 English ⚖ 768 KB

Effect of oxidation on the emulsifying p

✍ Chen, Nannan; Zhao, Mouming; Sun, Weizheng; Ren, Jiaoyan; Cui, Chun 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 880 KB