Freezing of soybeans influences the hydrophobicity of soy protein

Food Chemistry

Volumn 97, Issue 2, 2006, Pages 212-216

  Noh, E J ^a   Kang, C ^a   Hong, S T ^b   Yun, S E ^a  

^a Chonbuk National University   (South Korea)

^b Howon University   (South Korea)

Author keywords

CV; Freezing; Hydrophobicity; QCM; SDS binding capacity; Soy protein

Indexed keywords

ETHANETHIOL; SILICON DIOXIDE; SOYBEAN PROTEIN; THIOL DERIVATIVE; UNCLASSIFIED DRUG;

ADSORPTION; ARTICLE; BINDING ASSAY; COMPARATIVE STUDY; CONTROLLED STUDY; CRYSTAL; CYCLIC POTENTIOMETRY; FOOD FREEZING; HEATING; HYDROPHOBICITY; NONHUMAN; SOYBEAN;

GLYCINE MAX;

EID: 29244444527     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.03.038     Document Type: Article

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