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Volumn 43, Issue 6, 2010, Pages 1684-1691

Assessment of the effects of soy protein isolates with different protein compositions on gluten thermosetting gelation

Author keywords

Beta conglycinin; Gluten; Glycinin; Soy protein isolate; Thermoset gel; Viscosity

Indexed keywords

CONGLYCININ; COOPERATIVE EFFECTS; CYSTEINE RESIDUES; DELETERIOUS EFFECTS; GEL FORMATION; GLUTEN; GLYCININ; PEAK VISCOSITIES; PROTEIN COMPOSITION; PROTEIN DENATURATION; SOY PROTEIN; SOY PROTEIN ISOLATES; THERMAL TREATMENT;

EID: 77956063363     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.05.010     Document Type: Article
Times cited : (25)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.