Thermal behavior and nonfreezing water of soybean protein components

Cereal Chemistry

Volumn 77, Issue 4, 2000, Pages 495-500

  Zhong, Z K ^a   Sun, X S ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; PROTEINS; WATER CONTENT;

D VALUES; HIGH WATER CONTENT; INCREASE IN WATER CONTENT; NON-FREEZING WATER; PREPARATION METHOD; PROTEIN COMPONENTS; SOYBEAN PROTEINS; THERMAL BEHAVIOURS; THERMAL DENATURATIONS; THRESHOLD-VALUE;

DENATURATION;

ISOPROTEIN; SOYBEAN PROTEIN; WATER;

ARTICLE; ENTHALPY; FOOD FREEZING; FOOD PROCESSING; HYDRATION; PROTEIN CONFORMATION; PROTEIN CONTENT; PROTEIN DENATURATION; TECHNIQUE; TEMPERATURE DEPENDENCE; WATER CONTENT;

GLYCINE MAX;

EID: 0033943384     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2000.77.4.495     Document Type: Article

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