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Volumn 56, Issue 8, 2008, Pages 2681-2687
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Protein-protein interactions during high-moisture extrusion for fibrous meat analogues and comparison of protein solubility methods using different solvent systems
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NONE
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Author keywords
Disulfide bonds; High moisture extrusion; Protein solubility study; Protein protein interaction; Soy protein
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Indexed keywords
DISULFIDE;
DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS;
SOLVENT;
SOYBEAN PROTEIN;
ARTICLE;
CHEMISTRY;
COMPARATIVE STUDY;
FOOD HANDLING;
MEAT;
METHODOLOGY;
PHYSICAL CHEMISTRY;
SOLUBILITY;
CHEMISTRY, PHYSICAL;
DISULFIDES;
FOOD HANDLING;
INDICATORS AND REAGENTS;
MEAT;
SOLUBILITY;
SOLVENTS;
SOYBEAN PROTEINS;
GLYCINE MAX;
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EID: 43649088044
PISSN: 00218561
EISSN: None
Source Type: Journal
DOI: 10.1021/jf073343q Document Type: Article |
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Times cited : (277)
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References (19)
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