๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Functional and Structural Properties of 2S Soy Protein in Relation to Other Molecular Protein Fractions

โœ Scribed by Tay, Sok Li; Kasapis, Stefan; Perera, Conrad O.; Barlow, Philip J.


Book ID
126828051
Publisher
American Chemical Society
Year
2006
Tongue
English
Weight
537 KB
Volume
54
Category
Article
ISSN
0021-8561

No coin nor oath required. For personal study only.


๐Ÿ“œ SIMILAR VOLUMES


Contribution to the characterization of
โœ Schmandke, H. ;Maune, R. ;Schuhmann, S. ;Schultz, M. ๐Ÿ“‚ Article ๐Ÿ“… 1981 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 674 KB

## Abstract Whilst the emulsifying properties of the protein fraction of __vicia faba__ are almost independent on the acetylation degree, the shear modulus of the gels produced by heat denaturation increases at first with increasing acetylation degree, decreases with further increase of the acetyla