Functional properties of soy proteins

Journal of the American Oil Chemists' Society

Volumn 56, Issue 3, 1979, Pages 242-258

  Kinsella, John E ^a  

^a Department of Obstetrics Gynecology   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 51249180057     PISSN: 0003021X     EISSN: 15589331     Source Type: Journal    
DOI: 10.1007/BF02671468     Document Type: Article

References (122)

1. OPTIMIZATION OF PROTEIN ISOLATE PRODUCTION FROM SOY FLOUR USING INDUSTRIAL MEMBRANE SYSTEMS
2. Biological and physiological factors in soybeans.
3. FOOD USE OF SOYBEAN 7S AND 11S PROTEINS Changes in Basic Groups of Soybean Proteins by High Temperature Heating
4. FOOD USE OF SOYBEAN 7S AND 11S PROTEINS High Temperature Expansion Characteristics of Gels
5. Isolation and Characterization of the Multiple 7S Globulins of Soybean Proteins
6. Distribution des Groupements Sulfhydryles et des Ponts Disulfure dans les Fractions du Protéines de soja, de Féverole et de Colzaa
7. Factors Influencing Conformation Changes in a 7S Protein of Soybean Globulins by Ultracentrifugal Investigations
8. Molecular weight and amino acid composition of glycinin subunits
9. Heat denaturation of soybean proteins. I. Influence of ionic strength on conformation changes of soybean proteins caused by heating, and relationship of its conformation changes to gel formation.
10. Comparison of acid-induced conformation changes between 7S and 11S globulin in soybean seeds
11. Physical and chemical properties of soybean proteins.
12. ACID-SENSITIVE SOY PROTEINS AFFECT FLAVOR
13. ANTIOXIDANT ACTIVITY OF SOYBEAN FLOUR AND DERIVATIVES?A REVIEW
14. PHENOLIC ANTIOXIDANTS OF DRIED SOYBEANS
15. Complexation of phytate with proteins and cations in corn germ and oil seed meals
16. FUNCTIONAL PROPERTIES OF A SOY CONCENTRATE AND A SOY ISOLATE IN SIMPLE SYSTEMS.
17. WETTABILITY AND SURFACE PRESSURE OF MYOGLOBIN TREATED WITH ACETONE
18. WATER BINDING OF SOME PURIFIED OILSEED PROTEINS
19. WATER BINDING BY SOY FLOURS AS MEASURED BY WIDE LINE NMR
20. VISCOSITY AND WATER ABSORPTION CHARACTERCSTICS OF SLURRIES OF SUNFLOWER AND SOYBEAN FLOURS, CONCENTRATES AND ISOLATES
21. CERTAIN FUNCTIONAL PROPERTIES OF SUNFLOWER MEAL PRODUCTS
22. SOME FACTORS INFLUENCING GELATION AND STABILITY OF SOY PROTEIN DISPERSIONS
23. THICKENING OF SOY PROTEIN SUSPENSIONS WITH CALCIUM*
24. Studies on the Functional Properties of Food-grade Soybean Products Part III
25. Studies on the Gelation of Soybean Protein Part V
26. PROTEIN-LIPID FILMS AS MEAT SUBSTITUTES
27. Emulsifying properties of proteins: evaluation of a turbidimetric technique
28. A COMPARISON OF THE EMULSIFICATION CAPACITIES OF SOME PROTEIN CONCENTRATES
29. Whipping and Emulsifying Properties of Soybean Products
30. NONGELLING SOY PROTEIN HYDROLYSATE FOR USE IN CONCENTRATED FLUID COMPLEX FOODS
31. Unconventional proteins as aroma precursors. Chemical analysis of the volatile compounds in heated soy, casein, and fish protein model systems
32. Studies on Flavor Components in Soybean
33. FUNCTIONAL PROPERTIES OF ADDED PROTEINS CORRELATED WITH PROPERTIES OF MEAT SYSTEMS. Effect of Concentration and Temperature on Water-Binding Properties of Model Meat Systems
34. Utilization of Soybean Products in Fish Paste Products
35. THE FUNCTIONALITY OF BINDERS IN MEAT EMULSIONS
36. EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERS