Purification and identification of interacting components in a wheat starch-soy protein system

Food Chemistry

Volumn 89, Issue 1, 2005, Pages 109-124

  Ryan, K J ^a   Brewer, M S ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Gliadin; Glutenin; Puroindoline; Soy fractions; Wheat starch granule

Indexed keywords

GLIADIN; GLUTENIN; PUROINDOLINE; SOYBEAN PROTEIN; STARCH; SUCROSE; UNCLASSIFIED DRUG;

ADDITION REACTION; AQUEOUS SOLUTION; ARTICLE; CHEMICAL INTERACTION; DISSOCIATION; HEATING; HYDROPHOBICITY; MEDICAL RESEARCH; PROTEIN ANALYSIS; PROTEIN INTERACTION; PROTEIN PURIFICATION; WHEAT;

TRITICUM AESTIVUM;

EID: 3543062890     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.02.015     Document Type: Article

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