Effects of high pressure processing on soybean beta-conglycinin

Journal of Food Process Engineering

Volumn 33, Issue 3, 2010, Pages 568-583

  Zhang, Hongkang ^a   Li, Lite ^b   Mittal, G S ^c  

^a ZHONGKAI UNIVERSITY OF AGRICULTURE AND ENGINEERING   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

^c UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID RESIDUES; CIRCULAR DICHROISM; CONFORMATIONAL CHANGE; CONGLYCININ; ELECTROPHORESIS ANALYSIS; HIGH PRESSURE PROCESSING; HYDROPHOBIC REGIONS; ORDERED STRUCTURES; RANDOM COIL; SPECTROFLUORIMETRY; SULFHYDRYL GROUPS; ULTRAVIOLET ABSORBANCE; ULTRAVIOLET DIFFERENCES;

AMINO ACIDS; ELECTROPHORESIS; ORGANIC ACIDS;

DICHROISM;

GLYCINE MAX;

EID: 77953485852     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2010.00607.x     Document Type: Article

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