Effect of Toasting and Extrusion at Different Shear Levels on Soy Protein Interactions

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 7, 1998, Pages 2770-2777

  Marsman, G J P ^a   Gruppen, H ^a   De Groot, J ^a   Voragen, A G J ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Digestibility; Disulfide bond; Extrusion; Noncovalent interaction; Soy protein; Toasting; Trypsin inhibitor

Indexed keywords

GLYCINE MAX;

EID: 0000075279     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf970879a     Document Type: Article

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