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Volumn 93, Issue , 2012, Pages 41-48
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Structural changes of soy proteins at the oil-water interface studied by fluorescence spectroscopy
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Author keywords
conglycinin; Front face fluorescence; Glycinin; Heat treatment; Soy protein emulsion; Soy protein isolate; Soy proteins
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Indexed keywords
CONGLYCININ;
FRONT FACE;
GLYCININ;
SOY PROTEIN;
SOY PROTEIN ISOLATES;
ADSORPTION;
AMINO ACIDS;
EMULSIFICATION;
FLUORESCENCE;
FLUORESCENCE SPECTROSCOPY;
HEAT TREATMENT;
PHASE INTERFACES;
UREA;
PROTEINS;
BETA CONGLYCININ;
GLYCININ;
TRYPTOPHAN;
UNCLASSIFIED DRUG;
WATER OIL CREAM;
ADSORPTION;
ARTICLE;
CONTROLLED STUDY;
EMULSION;
ENZYME ACTIVITY;
FLUORESCENCE SPECTROSCOPY;
HYDROPHILICITY;
MICROCALORIMETRY;
PRIORITY JOURNAL;
PROTEIN EXPRESSION;
PROTEIN FUNCTION;
PROTEIN ISOLATION;
PROTEIN PROTEIN INTERACTION;
PROTEIN STRUCTURE;
ADSORPTION;
ANTIGENS, PLANT;
CALORIMETRY;
EMULSIONS;
GLOBULINS;
HYDROPHOBIC AND HYDROPHILIC INTERACTIONS;
OILS;
PROTEIN CONFORMATION;
PROTEIN DENATURATION;
SEED STORAGE PROTEINS;
SOYBEAN PROTEINS;
SOYBEANS;
SPECTROMETRY, FLUORESCENCE;
TEMPERATURE;
TRYPTOPHAN;
UREA;
WATER;
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EID: 84857790267
PISSN: 09277765
EISSN: 18734367
Source Type: Journal
DOI: 10.1016/j.colsurfb.2011.12.002 Document Type: Article |
Times cited : (139)
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References (30)
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