High-pressure treatment effects on proteins in soy milk

LWT

Volumn 38, Issue 1, 2005, Pages 7-14

  Zhang, Hongkang ^a,b   Li, Lite ^b   Tatsumi, Eizo ^c   Isobe, Seiichiro ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

^c JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

Author keywords

Glycinin (11S); High pressure; Soy milk; Tofu gel; conglycinin (7S)

Indexed keywords

CROSSLINKING; FLUORESCENCE; GELS; HIGH PRESSURE EFFECTS; HYDROPHOBICITY; MICROSTRUCTURE; PROTEINS; SPECTRUM ANALYSIS;

DENATURATION; FLUORESCENCE SPECTRA; SPECTROFLUORIMETRY; SUBUNITS;

DAIRY PRODUCTS;

GLYCINE MAX;

EID: 19544376163     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.04.007     Document Type: Article

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