메뉴 건너뛰기




Volumn , Issue , 2008, Pages 661-724

Soy Protein Products, Processing, and Utilization

Author keywords

[No Author keywords available]

Indexed keywords

SOY PROTEIN;

EID: 84875074007     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-893997-64-6.50022-6     Document Type: Chapter
Times cited : (38)

References (182)
  • 1
    • 0032446301 scopus 로고    scopus 로고
    • Enzymatic hydrolysis of soy protein and effect of succinylation on the functional properties of resulting protein hydrolysates
    • Achouri A., Zhang W., Shiying X. Enzymatic hydrolysis of soy protein and effect of succinylation on the functional properties of resulting protein hydrolysates. Food Res. Int. 1998, 31:617-623.
    • (1998) Food Res. Int. , vol.31 , pp. 617-623
    • Achouri, A.1    Zhang, W.2    Shiying, X.3
  • 3
    • 0013019323 scopus 로고
    • Rate studies on atmosphere steaming and immersion cooking of soybeans
    • Albrecht W.J., Mustakas G.C., McGhee J.E. Rate studies on atmosphere steaming and immersion cooking of soybeans. Cereal Chem. 1966, 43:400-408.
    • (1966) Cereal Chem. , vol.43 , pp. 400-408
    • Albrecht, W.J.1    Mustakas, G.C.2    McGhee, J.E.3
  • 4
    • 85032528529 scopus 로고
    • Proceedings of the world conference on soya processing and utilization, Munich, Germany, Nov. 1114, 1973
    • AOCS Proceedings of the world conference on soya processing and utilization, Munich, Germany, Nov. 1114, 1973. J. Am. Oil Chem. Soc. 1974, 51(1).
    • (1974) J. Am. Oil Chem. Soc. , vol.51 , Issue.1
  • 5
    • 85032541167 scopus 로고
    • Proceedings of the world conference on vegetable food proteins, Amsterdam, The Netherlands, Oct. 29-Nov. 3, 1978
    • AOCS Proceedings of the world conference on vegetable food proteins, Amsterdam, The Netherlands, Oct. 29-Nov. 3, 1978. J. Am. Oil Chem. Soc. 1979, 56(3).
    • (1979) J. Am. Oil Chem. Soc. , vol.56 , Issue.3
  • 6
    • 85032546071 scopus 로고
    • Proceedings of the world conference on soya processing and utilization, Acapulco, Mexico, Nov. 9-14, 1980
    • AOCS Proceedings of the world conference on soya processing and utilization, Acapulco, Mexico, Nov. 9-14, 1980. J. Am. Oil Chem. Soc. 1981, 58(3).
    • (1981) J. Am. Oil Chem. Soc. , vol.58 , Issue.3
  • 11
    • 0038792175 scopus 로고    scopus 로고
    • Functional properties of soy protein fractions produced using a pilot plant-scale process
    • Bian Y., Myers D.J., Dias K., Lihono M.A., Wu S., Murphy P.A. Functional properties of soy protein fractions produced using a pilot plant-scale process. J. Am. Oil Chem. Soc. 2003, 80:545-549.
    • (2003) J. Am. Oil Chem. Soc. , vol.80 , pp. 545-549
    • Bian, Y.1    Myers, D.J.2    Dias, K.3    Lihono, M.A.4    Wu, S.5    Murphy, P.A.6
  • 17
    • 0342804403 scopus 로고    scopus 로고
    • Enzymatic hydrolysis and synthesis of soy protein to improve its amino acid composition and functional properties
    • Calderon-de-la Barca A.M., Ruiz-Salazar R.A., Jara-Maarini M.E. Enzymatic hydrolysis and synthesis of soy protein to improve its amino acid composition and functional properties. J. Food Sci. 2000, 65:246-253.
    • (2000) J. Food Sci. , vol.65 , pp. 246-253
    • Calderon-de-la Barca, A.M.1    Ruiz-Salazar, R.A.2    Jara-Maarini, M.E.3
  • 19
    • 0007320932 scopus 로고
    • Soy protein concentrate
    • Academic Press, New York, NY, A.M. Altschul, H.L. Wilcke (Eds.)
    • Campbell M.R., Kraut C.W., Yackel W.C., Yang H.S. Soy protein concentrate. New Protein Foods 1985, Vol. 5:301-337. Academic Press, New York, NY. A.M. Altschul, H.L. Wilcke (Eds.).
    • (1985) New Protein Foods , vol.5 , pp. 301-337
    • Campbell, M.R.1    Kraut, C.W.2    Yackel, W.C.3    Yang, H.S.4
  • 20
    • 2542537913 scopus 로고
    • Central Soya Co., Ft. Wayne, IN
    • Central Soya Company Soy Flour Product Line Summary 1988, Central Soya Co., Ft. Wayne, IN.
    • (1988) Soy Flour Product Line Summary
  • 24
    • 84916702384 scopus 로고
    • Proteins and other nitrogenous constituents
    • John Wiley & Sons, New York, NY, K.S. Markley (Ed.)
    • Circle S.J. Proteins and other nitrogenous constituents. Soybeans and Soybean Products 1950, Vol. 1:275-370. John Wiley & Sons, New York, NY. K.S. Markley (Ed.).
    • (1950) Soybeans and Soybean Products , vol.1 , pp. 275-370
    • Circle, S.J.1
  • 27
    • 0035414567 scopus 로고    scopus 로고
    • Twin-screw texturization of extruded-expelled soybean flours
    • Crowe T.W., Johnson L.A. Twin-screw texturization of extruded-expelled soybean flours. J. Am. Oil Chem. Soc. 2001, 78:781-786.
    • (2001) J. Am. Oil Chem. Soc. , vol.78 , pp. 781-786
    • Crowe, T.W.1    Johnson, L.A.2
  • 30
    • 33749845010 scopus 로고    scopus 로고
    • Functional properties of soy protein ingredients prepared from high-sucrose/low-stachyose soybeans
    • Deak N.A., Johnson L.A. Functional properties of soy protein ingredients prepared from high-sucrose/low-stachyose soybeans. J. Am. Oil Chem. Soc. 2006, 83:811-818.
    • (2006) J. Am. Oil Chem. Soc. , vol.83 , pp. 811-818
    • Deak, N.A.1    Johnson, L.A.2
  • 31
    • 34250649691 scopus 로고    scopus 로고
    • Fractionation of glycinin and β-conglycinin from high-sucrose/low-stachyose soybeans
    • Deak N.A., Johnson L.A. Fractionation of glycinin and β-conglycinin from high-sucrose/low-stachyose soybeans. J. Am. Oil Chem. Soc. 2007, 84:137-149.
    • (2007) J. Am. Oil Chem. Soc. , vol.84 , pp. 137-149
    • Deak, N.A.1    Johnson, L.A.2
  • 32
    • 34250624880 scopus 로고    scopus 로고
    • Effects of extraction temperature and preservation method on functionality of soy protein
    • Deak N.A., Johnson L.A. Effects of extraction temperature and preservation method on functionality of soy protein. J. Am. Oil Chem. Soc. 2007, 84:259-268.
    • (2007) J. Am. Oil Chem. Soc. , vol.84 , pp. 259-268
    • Deak, N.A.1    Johnson, L.A.2
  • 33
    • 34250640277 scopus 로고    scopus 로고
    • Fate of phytic acid in producing soy protein ingredients
    • 2007.
    • Deak N.A., Johnson L.A. Fate of phytic acid in producing soy protein ingredients. J. Am. Oil Chem. Soc. 2007, 84:369-376. 2007.
    • (2007) J. Am. Oil Chem. Soc. , vol.84 , pp. 369-376
    • Deak, N.A.1    Johnson, L.A.2
  • 34
    • 33749862410 scopus 로고    scopus 로고
    • Compositional characteristics of protein ingredients prepared from high-sucrose/low-stachyose soybeans
    • Deak N.A., Murphy P.A., Johnson L.A. Compositional characteristics of protein ingredients prepared from high-sucrose/low-stachyose soybeans. J. Am. Oil Chem. Soc. 2006, 83:803-810.
    • (2006) J. Am. Oil Chem. Soc. , vol.83 , pp. 803-810
    • Deak, N.A.1    Murphy, P.A.2    Johnson, L.A.3
  • 35
    • 33646384737 scopus 로고    scopus 로고
    • Effects of reducing agent concentration on soy protein fractionation and functionality
    • Deak N.A., Murphy P.A., Johnson L.A. Effects of reducing agent concentration on soy protein fractionation and functionality. J. Food Sci. 2006, 71:C200-C208.
    • (2006) J. Food Sci. , vol.71 , pp. C200-C208
    • Deak, N.A.1    Murphy, P.A.2    Johnson, L.A.3
  • 36
    • 33745283621 scopus 로고    scopus 로고
    • Effects of NaCl concentration on salting-in and dilution during salting-out on soy protein fractionation
    • Deak N.A., Murphy P.A., Johnson L.A. Effects of NaCl concentration on salting-in and dilution during salting-out on soy protein fractionation. J. Food Sci. 2006, 71:C247-C254.
    • (2006) J. Food Sci. , vol.71 , pp. C247-C254
    • Deak, N.A.1    Murphy, P.A.2    Johnson, L.A.3
  • 37
    • 33749396934 scopus 로고    scopus 로고
    • Fractionating soybean storage proteins using calcium and sodium bisulfite
    • Deak N.A., Murphy P.A., Johnson L.A. Fractionating soybean storage proteins using calcium and sodium bisulfite. J. Food Sci. 2006, 71:C413-C424.
    • (2006) J. Food Sci. , vol.71 , pp. C413-C424
    • Deak, N.A.1    Murphy, P.A.2    Johnson, L.A.3
  • 38
    • 34548205199 scopus 로고    scopus 로고
    • Characterization of fractionated soy proteins produced by a simplified procedure
    • Deak N.A., Murphy P.A., Johnson L.A. Characterization of fractionated soy proteins produced by a simplified procedure. J. Am. Oil Chem. Soc. 2007, 84:137-149.
    • (2007) J. Am. Oil Chem. Soc. , vol.84 , pp. 137-149
    • Deak, N.A.1    Murphy, P.A.2    Johnson, L.A.3
  • 40
    • 51249182652 scopus 로고
    • Soya protein products in cereal grain foods
    • Dubois D.K., Hoover W.J. Soya protein products in cereal grain foods. J. Am. Oil Chem. Soc. 1981, 58:343-346.
    • (1981) J. Am. Oil Chem. Soc. , vol.58 , pp. 343-346
    • Dubois, D.K.1    Hoover, W.J.2
  • 41
    • 79955582417 scopus 로고    scopus 로고
    • Isolated soy protein: technology, properties, and applications
    • AOCS Press, Champaign, IL, K.K. Liu (Ed.)
    • Egbert W.R. Isolated soy protein: technology, properties, and applications. Soybeans as Functional Foods and Ingredients 2004, 136-137. AOCS Press, Champaign, IL. K.K. Liu (Ed.).
    • (2004) Soybeans as Functional Foods and Ingredients , pp. 136-137
    • Egbert, W.R.1
  • 42
    • 0043152270 scopus 로고
    • Purification of the 11s component of soybean protein
    • Eldrige A.C., Wolf W.J. Purification of the 11s component of soybean protein. Cereal Chem. 1967, 44:645-652.
    • (1967) Cereal Chem. , vol.44 , pp. 645-652
    • Eldrige, A.C.1    Wolf, W.J.2
  • 44
    • 79956371639 scopus 로고
    • Protein Quality Evaluation, Report of a Joint FAO/WHO Expert Consultation
    • FAO. Protein Quality Evaluation, Report of a Joint FAO/WHO Expert Consultation, Food and Nutrition Paper 51, Rome, 1990.
    • (1990) Food and Nutrition Paper 51, Rome
  • 45
    • 85032537236 scopus 로고
    • Proposed rules on food labeling, general provisions, nutritional labeling, nutrient content claims, health claims, ingredient labeling, state and local requirements, exemption (21 CFR 101, 104, 105), Food and Drug Administration: Washington, DC
    • FDA Proposed rules on food labeling, general provisions, nutritional labeling, nutrient content claims, health claims, ingredient labeling, state and local requirements, exemption (21 CFR 101, 104, 105), Food and Drug Administration: Washington, DC. Fed. Reg. 1991, 56:603092.
    • (1991) Fed. Reg. , vol.56 , pp. 603092
  • 46
    • 0033607059 scopus 로고    scopus 로고
    • Food labeling health claims: Soy protein and coronary heart disease, Final rule, Food and Drug Administration: Washington, DC
    • FDA Food labeling health claims: Soy protein and coronary heart disease, Final rule, Food and Drug Administration: Washington, DC. Fed. Reg. 1999, 64:57700-57733.
    • (1999) Fed. Reg. , vol.64 , pp. 57700-57733
  • 47
    • 0345534798 scopus 로고
    • Lysinoalanine formation: Soy Proteins: Kinetics and Mechanism, in Food Protein Deterioration Mechanisms and Functionality
    • Freidman M. Lysinoalanine formation: Soy Proteins: Kinetics and Mechanism, in Food Protein Deterioration Mechanisms and Functionality. ACS Symposium Series 1982, 206:231-273.
    • (1982) ACS Symposium Series , vol.206 , pp. 231-273
    • Freidman, M.1
  • 48
    • 0040774431 scopus 로고
    • The preparation and properties of defatted soy flours and their products
    • American Oil Chemists' Society, Champaign, IL, Singapore, Malaysia, Oct. 1988. T.H. Applewhite (Ed.)
    • Fulmer R.W. The preparation and properties of defatted soy flours and their products. Proceedings of the World Conference on Vegetable Protein Utilization in Human Foods and Animal Feedstuffs 1989, 55-65. American Oil Chemists' Society, Champaign, IL, Singapore, Malaysia, Oct. 1988. T.H. Applewhite (Ed.).
    • (1989) Proceedings of the World Conference on Vegetable Protein Utilization in Human Foods and Animal Feedstuffs , pp. 55-65
    • Fulmer, R.W.1
  • 52
    • 51249185223 scopus 로고
    • Chemistry and characteristics of enzyme-modified whipping proteins
    • Gunther R.C. Chemistry and characteristics of enzyme-modified whipping proteins. J. Am. Oil Chem. Soc. 1979, 56:345-349.
    • (1979) J. Am. Oil Chem. Soc. , vol.56 , pp. 345-349
    • Gunther, R.C.1
  • 53
    • 0003058863 scopus 로고
    • Nutritional and organoleptic properties of soybean-corn mixtures processed by low-cost extrusion
    • Guzman G.J., Murphy P.A., Johnson L.A. Nutritional and organoleptic properties of soybean-corn mixtures processed by low-cost extrusion. J. Food Sci. 1989, 54:1590-1593.
    • (1989) J. Food Sci. , vol.54 , pp. 1590-1593
    • Guzman, G.J.1    Murphy, P.A.2    Johnson, L.A.3
  • 54
    • 0039427577 scopus 로고
    • Vegetable Protein Processing.
    • Rev. No. 16, Noyes Data Corporation
    • Hanson, L.P. Vegetable Protein Processing. Food Technol. Rev. No. 16, Noyes Data Corporation, 1974.
    • (1974) Food Technol.
    • Hanson, L.P.1
  • 55
    • 85032527326 scopus 로고
    • Indices of vitamin status in a man
    • Harper J.M., Jansen G.R. Indices of vitamin status in a man. Food Rev. Int. 1985, 7:27-31.
    • (1985) Food Rev. Int. , vol.7 , pp. 27-31
    • Harper, J.M.1    Jansen, G.R.2
  • 56
    • 0036648617 scopus 로고    scopus 로고
    • Functional properties of extruded-expelled soybean flours originating from value-enhanced soybean varieties
    • Heywood A.A., Myers D.J., Bailey T.B., Johnson L.A. Functional properties of extruded-expelled soybean flours originating from value-enhanced soybean varieties. J. Am. Oil Chem. Soc. 2002, 79:699-702.
    • (2002) J. Am. Oil Chem. Soc. , vol.79 , pp. 699-702
    • Heywood, A.A.1    Myers, D.J.2    Bailey, T.B.3    Johnson, L.A.4
  • 57
    • 0036650113 scopus 로고    scopus 로고
    • Effect of value-enhanced texturized soy protein on the sensory and cooking properties of beef patties
    • Heywood A.A., Myers D.J., Bailey T.B., Johnson L.A. Effect of value-enhanced texturized soy protein on the sensory and cooking properties of beef patties. J. Am. Oil Chem. Soc. 2002, 79:703-707.
    • (2002) J. Am. Oil Chem. Soc. , vol.79 , pp. 703-707
    • Heywood, A.A.1    Myers, D.J.2    Bailey, T.B.3    Johnson, L.A.4
  • 58
    • 0036922760 scopus 로고    scopus 로고
    • Functional properties of low-fat soy flour produced by an extrusion-expelling system
    • Heywood A.A., Myers D.J., Bailey T.B., Johnson L.A. Functional properties of low-fat soy flour produced by an extrusion-expelling system. J. Am. Oil Chem. Soc. 2002, 79:1249-1253.
    • (2002) J. Am. Oil Chem. Soc. , vol.79 , pp. 1249-1253
    • Heywood, A.A.1    Myers, D.J.2    Bailey, T.B.3    Johnson, L.A.4
  • 59
    • 0018439927 scopus 로고
    • Use of soy proteins in baked foods
    • Hoover W. Use of soy proteins in baked foods. J. Am. Oil Chem. Soc. 1979, 53:301-303.
    • (1979) J. Am. Oil Chem. Soc. , vol.53 , pp. 301-303
    • Hoover, W.1
  • 62
    • 1542304014 scopus 로고    scopus 로고
    • Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates
    • Hrckova M., Rusnakova M., Zemanovic J. Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates. Czech. J. Food Sci. 2002, 20:7-14.
    • (2002) Czech. J. Food Sci. , vol.20 , pp. 7-14
    • Hrckova, M.1    Rusnakova, M.2    Zemanovic, J.3
  • 63
    • 0001024240 scopus 로고
    • Relationship between the content of oil, protein, and sugar in soybean seed
    • Hymowitz T., Collins F.I., Panczner J., Walker J.M. Relationship between the content of oil, protein, and sugar in soybean seed. Agron. J. 1972, 64:613-616.
    • (1972) Agron. J. , vol.64 , pp. 613-616
    • Hymowitz, T.1    Collins, F.I.2    Panczner, J.3    Walker, J.M.4
  • 64
    • 84944388010 scopus 로고
    • Iowa Agriculture and Home Economics Experiment Station, Iowa State University, Ames, IA, Special Report 95
    • ISU Identifying New Industrial Uses for Soy Protein 1994, Iowa Agriculture and Home Economics Experiment Station, Iowa State University, Ames, IA, Special Report 95.
    • (1994) Identifying New Industrial Uses for Soy Protein
  • 65
    • 0019284447 scopus 로고
    • Allocution á la conférence internationale sur la nutrition
    • Jansen R., Harper J.M. Allocution á la conférence internationale sur la nutrition. Food Nutr. Bull. 1980, 6:2-8.
    • (1980) Food Nutr. Bull. , vol.6 , pp. 2-8
    • Jansen, R.1    Harper, J.M.2
  • 66
    • 5244293736 scopus 로고
    • General uses of whole soybeans
    • American Oil Chemists' Society, Champaign, IL, E.W. Lusas, D.R. Erickson, W.K. Nip (Eds.)
    • Johnson D.W. General uses of whole soybeans. Food Uses of Whole Oil and Protein Seeds 1989, 12-39. American Oil Chemists' Society, Champaign, IL. E.W. Lusas, D.R. Erickson, W.K. Nip (Eds.).
    • (1989) Food Uses of Whole Oil and Protein Seeds , pp. 12-39
    • Johnson, D.W.1
  • 69
    • 0000816963 scopus 로고
    • Inactivation of trypsin inhibitors in aqueous extracts of soybeans by direct steam infusion
    • Johnson L.A., Deyoe C.W., Hoover W.J., Schwenke J.R. Inactivation of trypsin inhibitors in aqueous extracts of soybeans by direct steam infusion. Cereal Chem. 1980, 57:376-379.
    • (1980) Cereal Chem. , vol.57 , pp. 376-379
    • Johnson, L.A.1    Deyoe, C.W.2    Hoover, W.J.3    Schwenke, J.R.4
  • 70
    • 0001238164 scopus 로고
    • Historical perspectives on production and utilization of soy proteins. i. early oriental uses and industrial uses
    • Johnson L.A., Myers D.J., Burden D.J. Historical perspectives on production and utilization of soy proteins. i. early oriental uses and industrial uses. INFORM (AOCS) 1992, 3:282-290.
    • (1992) INFORM (AOCS) , vol.3 , pp. 282-290
    • Johnson, L.A.1    Myers, D.J.2    Burden, D.J.3
  • 71
    • 0001238164 scopus 로고
    • Historical perspectives on production and utilization of soy proteins. i. early oriental uses and industrial uses
    • Johnson L.A., Myers D.J., Burden D.J. Historical perspectives on production and utilization of soy proteins. i. early oriental uses and industrial uses. INFORM (AOCS) 1992, 3:282-290.
    • (1992) INFORM (AOCS) , vol.3 , pp. 282-290
    • Johnson, L.A.1    Myers, D.J.2    Burden, D.J.3
  • 72
    • 0003929797 scopus 로고
    • Historical perspectives on production and utilization of soy proteins. ii. feed and food uses and future prospects
    • Johnson L.A., Myers D.J., Burden D.J. Historical perspectives on production and utilization of soy proteins. ii. feed and food uses and future prospects. INFORM (AOCS) 1992, 3:429-444.
    • (1992) INFORM (AOCS) , vol.3 , pp. 429-444
    • Johnson, L.A.1    Myers, D.J.2    Burden, D.J.3
  • 75
    • 14844310248 scopus 로고    scopus 로고
    • Physicochemical and functional properties of soy protein substrates modified by low levels of protease hydrolysis
    • Jung S., Murphy P.A., Johnson L.A. Physicochemical and functional properties of soy protein substrates modified by low levels of protease hydrolysis. J. Food Sci. 2005, 70:C180-C187.
    • (2005) J. Food Sci. , vol.70 , pp. C180-C187
    • Jung, S.1    Murphy, P.A.2    Johnson, L.A.3
  • 78
    • 0018607936 scopus 로고
    • Lysinoalanine formation in alkali-treated proteins and model peptides
    • Karayianis N.I., MacGregor J.T., Bjelfanes L.P. Lysinoalanine formation in alkali-treated proteins and model peptides. Food Cosmetics Tox. 1979, 17:585-590.
    • (1979) Food Cosmetics Tox. , vol.17 , pp. 585-590
    • Karayianis, N.I.1    MacGregor, J.T.2    Bjelfanes, L.P.3
  • 79
    • 0028809235 scopus 로고
    • The evidence for soybean products as cancer preventive agents
    • Kennedy A. The evidence for soybean products as cancer preventive agents. J. Nutr. 1995, 7335-7435.
    • (1995) J. Nutr. , pp. 7335-7435
    • Kennedy, A.1
  • 80
    • 0031741056 scopus 로고    scopus 로고
    • The bowman-birk inhibitor from soybeans as an anticarcinogenic agent
    • Kennedy A. The bowman-birk inhibitor from soybeans as an anticarcinogenic agent. Am. J. Clin. Nutr. 1998, 68(suppl.):1406S-1412S.
    • (1998) Am. J. Clin. Nutr. , vol.68 , pp. 1406S-1412S
    • Kennedy, A.1
  • 82
    • 0000617029 scopus 로고
    • Functional properties of proteolytic enzyme modified soy protein isolate
    • Kim S.K., Park P.S., Rhee K.C. Functional properties of proteolytic enzyme modified soy protein isolate. J. Agric. Food Chem. 1990, 38:651-656.
    • (1990) J. Agric. Food Chem. , vol.38 , pp. 651-656
    • Kim, S.K.1    Park, P.S.2    Rhee, K.C.3
  • 83
    • 51249180057 scopus 로고
    • Functional properties of soy proteins
    • Kinsella J.E. Functional properties of soy proteins. J. Am. Oil Chem. Soc. 1979, 56:242-258.
    • (1979) J. Am. Oil Chem. Soc. , vol.56 , pp. 242-258
    • Kinsella, J.E.1
  • 84
    • 84944398481 scopus 로고
    • Physiochemistry and function of oilseed proteins
    • Academic Press, Inc., New York, NY, A.M. Altschul, H.L. Wilcke (Eds.)
    • Kinsella J.E., Damodaran S., German B. Physiochemistry and function of oilseed proteins. New Protein Foods, 5, Seed Storage Proteins 1985, 109-179. Academic Press, Inc., New York, NY. A.M. Altschul, H.L. Wilcke (Eds.).
    • (1985) New Protein Foods, 5, Seed Storage Proteins , pp. 109-179
    • Kinsella, J.E.1    Damodaran, S.2    German, B.3
  • 85
    • 0038700167 scopus 로고
    • AOCS Press, Champaign, IL, J.E. Kinsella, W.G. Soucie (Eds.)
    • Food Proteins 1989, AOCS Press, Champaign, IL. J.E. Kinsella, W.G. Soucie (Eds.).
    • (1989) Food Proteins
  • 86
    • 51249183355 scopus 로고
    • Vegetable protein applications in yogurt, coffee creamers and whip toppings
    • Kolar C.W., Cho I.C., Watrous W.L. Vegetable protein applications in yogurt, coffee creamers and whip toppings. J. Am. Oil Chem. Soc. 1979, 56:389-391.
    • (1979) J. Am. Oil Chem. Soc. , vol.56 , pp. 389-391
    • Kolar, C.W.1    Cho, I.C.2    Watrous, W.L.3
  • 89
    • 0011338066 scopus 로고
    • Purification of the 7s component of soybean proteins
    • Koshiyama I. Purification of the 7s component of soybean proteins. Agric. Biol. Chem. 1965, 29:885-887.
    • (1965) Agric. Biol. Chem. , vol.29 , pp. 885-887
    • Koshiyama, I.1
  • 90
    • 0007661830 scopus 로고
    • Chemical and physical properties of a 7s protein in soybean globulins
    • Koshiyama I. Chemical and physical properties of a 7s protein in soybean globulins. Cereal Chem. 1968, 45:394-404.
    • (1968) Cereal Chem. , vol.45 , pp. 394-404
    • Koshiyama, I.1
  • 91
    • 0007661830 scopus 로고
    • Chromatographic and sedimentation behavior of a purified 7s protein in soybean globulins
    • Koshiyama I. Chromatographic and sedimentation behavior of a purified 7s protein in soybean globulins. Cereal Chem. 1968, 45:405-412.
    • (1968) Cereal Chem. , vol.45 , pp. 405-412
    • Koshiyama, I.1
  • 92
    • 0011330731 scopus 로고
    • A newer method for isolation of the 7s globulin in soybean seeds
    • Koshiyama I. A newer method for isolation of the 7s globulin in soybean seeds. Agric. Biol. Chem. 1972, 36:2255-2257.
    • (1972) Agric. Biol. Chem. , vol.36 , pp. 2255-2257
    • Koshiyama, I.1
  • 93
    • 33748045146 scopus 로고    scopus 로고
    • Enzymatic hydrolysis of extruded-expelled soy protein and resulting functional properties
    • Lamsal B.P., Reitmeier C., Murphy P.A., Johnson L.A. Enzymatic hydrolysis of extruded-expelled soy protein and resulting functional properties. J. Am. Oil Chem. Soc. 2006, 83:732-737.
    • (2006) J. Am. Oil Chem. Soc. , vol.83 , pp. 732-737
    • Lamsal, B.P.1    Reitmeier, C.2    Murphy, P.A.3    Johnson, L.A.4
  • 94
    • 51249187180 scopus 로고
    • Method for Proces K.C. Rhee; E.W. Lusas. Soy protein ingredients prepared by new processes-aqueous processing and industrial membrane isolation
    • Lawhon J.T. Method for Proces K.C. Rhee; E.W. Lusas. Soy protein ingredients prepared by new processes-aqueous processing and industrial membrane isolation. J. Am. Oil Chem. Soc. 1981, 58:377-384.
    • (1981) J. Am. Oil Chem. Soc. , vol.58 , pp. 377-384
    • Lawhon, J.T.1
  • 95
    • 0037284630 scopus 로고    scopus 로고
    • Protein solubility characteristics of commercial soy protein products
    • Lee K.H., Ryu H.S., Rhee K.C. Protein solubility characteristics of commercial soy protein products. J. Am. Oil Chem. Soc. 2003, 80:85-90.
    • (2003) J. Am. Oil Chem. Soc. , vol.80 , pp. 85-90
    • Lee, K.H.1    Ryu, H.S.2    Rhee, K.C.3
  • 97
    • 51249182216 scopus 로고
    • Factors affecting the nutrition and qualities of soya products
    • Liener I.E. Factors affecting the nutrition and qualities of soya products. J. Am. Oil Chem. Soc. 1981, 58:406-416.
    • (1981) J. Am. Oil Chem. Soc. , vol.58 , pp. 406-416
    • Liener, I.E.1
  • 98
    • 0028309335 scopus 로고
    • Implications of antinutritional components in soybean foods
    • Liener I.E. Implications of antinutritional components in soybean foods. Crit. Rev. Food Sci. Nutr. 1994, 34:31-67.
    • (1994) Crit. Rev. Food Sci. Nutr. , vol.34 , pp. 31-67
    • Liener, I.E.1
  • 100
    • 0000218566 scopus 로고
    • Nutrition and stability of full-fat soy flour and corn-soy blends produced by low-cost extrusion
    • 171.
    • Lorenz K., Jansen G.R., Harper J. Nutrition and stability of full-fat soy flour and corn-soy blends produced by low-cost extrusion. Cereal Foods World 1980, 25:161-162. 171.
    • (1980) Cereal Foods World , vol.25 , pp. 161-162
    • Lorenz, K.1    Jansen, G.R.2    Harper, J.3
  • 103
    • 0002275545 scopus 로고    scopus 로고
    • Soy proteins as biopolymers
    • Springer-Verlag, Heidelberg, Germany, D. Kaplan (Ed.)
    • Ly Y., Jane J., Johnson L.A. Soy proteins as biopolymers. Biopolymers from Renewable Resources 1998, 144-176. Springer-Verlag, Heidelberg, Germany. D. Kaplan (Ed.).
    • (1998) Biopolymers from Renewable Resources , pp. 144-176
    • Ly, Y.1    Jane, J.2    Johnson, L.A.3
  • 104
    • 21144466316 scopus 로고
    • Evolution of protein quality determination
    • Madl R.L. Evolution of protein quality determination. Cereal Foods World 1993, 38:576-577.
    • (1993) Cereal Foods World , vol.38 , pp. 576-577
    • Madl, R.L.1
  • 105
    • 84944412476 scopus 로고
    • Protein food supplements.
    • Rev. No. 54, Noyes Data Corp.
    • Martz, M.A. Protein food supplements. Food Technol. Rev. No. 54, Noyes Data Corp., 1981.
    • (1981) Food Technol.
    • Martz, M.A.1
  • 108
    • 85032532447 scopus 로고
    • Problems in soybean processing
    • McDonald F.M. Problems in soybean processing. Oil Mill Gaz. 1978, 85(3):8-9.
    • (1978) Oil Mill Gaz. , vol.85 , Issue.3 , pp. 8-9
    • McDonald, F.M.1
  • 109
  • 110
    • 0028216956 scopus 로고
    • Soy isolate and cancer risk: a review on the in-vitro and in-vivo data
    • Messina M.J., Perskey V., Setchell K., Barnes S. Soy isolate and cancer risk: a review on the in-vitro and in-vivo data. Nutr. Cancer 1994, 21:113-131.
    • (1994) Nutr. Cancer , vol.21 , pp. 113-131
    • Messina, M.J.1    Perskey, V.2    Setchell, K.3    Barnes, S.4
  • 111
    • 0343279353 scopus 로고
    • Some characteristics of whole corn:whole soybean (70:30) and rice:whole soybean (70:30) mixtures processed by simple extrusion cooking
    • Molina M.R., Braham J.E., Bressani R. Some characteristics of whole corn:whole soybean (70:30) and rice:whole soybean (70:30) mixtures processed by simple extrusion cooking. J. Food Sci. 1983, 48:434-437.
    • (1983) J. Food Sci. , vol.48 , pp. 434-437
    • Molina, M.R.1    Braham, J.E.2    Bressani, R.3
  • 118
    • 0038899697 scopus 로고
    • Flash desolventizing defatted soybean meals washed with aqueous alcohols to yield a high protein product
    • Mustakas G.C., Kirk L.D., Griffin E.L. Flash desolventizing defatted soybean meals washed with aqueous alcohols to yield a high protein product. J. Am. Oil Chem. Soc. 1962, 39:222-226.
    • (1962) J. Am. Oil Chem. Soc. , vol.39 , pp. 222-226
    • Mustakas, G.C.1    Kirk, L.D.2    Griffin, E.L.3
  • 120
    • 51249180129 scopus 로고
    • Process and product characteristics for soya concentrates and isolates
    • Ohren J.A. Process and product characteristics for soya concentrates and isolates. J. Am. Oil Chem. Soc. 1981, 58:333-335.
    • (1981) J. Am. Oil Chem. Soc. , vol.58 , pp. 333-335
    • Ohren, J.A.1
  • 121
    • 51249185482 scopus 로고
    • Genetics of the kunitz trypsin inhibitor: an antinutritional factor in soya beans
    • Orf J.H., Hymowitz T. Genetics of the kunitz trypsin inhibitor: an antinutritional factor in soya beans. J. Am. Oil Chem. Soc. 1979, 56:722-726.
    • (1979) J. Am. Oil Chem. Soc. , vol.56 , pp. 722-726
    • Orf, J.H.1    Hymowitz, T.2
  • 122
    • 0141892239 scopus 로고
    • Effect of processing conditions on extrusion cooking of soy-rice blend with a dry extrusion cooker
    • Patil R.T., Singh D.S., Tribelhorn R.E. Effect of processing conditions on extrusion cooking of soy-rice blend with a dry extrusion cooker. J. Food Sci. Technol. India 1990, 27:376-378.
    • (1990) J. Food Sci. Technol. India , vol.27 , pp. 376-378
    • Patil, R.T.1    Singh, D.S.2    Tribelhorn, R.E.3
  • 124
  • 125
    • 0015998033 scopus 로고
    • Biological and physiological factors in soybeans
    • Rackis J.J. Biological and physiological factors in soybeans. J. Am. Oil Chem. Soc. 1974, 51:161A-177A.
    • (1974) J. Am. Oil Chem. Soc. , vol.51 , pp. 161A-177A
    • Rackis, J.J.1
  • 126
    • 51249183073 scopus 로고
    • Significance of soya trypsin inhibitors in nutrition
    • Rackis J.J. Significance of soya trypsin inhibitors in nutrition. J. Am. Oil Chem. Soc. 1981, 58:495501.
    • (1981) J. Am. Oil Chem. Soc. , vol.58 , pp. 495501
    • Rackis, J.J.1
  • 128
    • 84944407897 scopus 로고
    • Meat applications of soy protein concentrate
    • American Oil Chemists' Society, Champaign, IL, T.H. Applewhite (Ed.)
    • Rakes G.A. Meat applications of soy protein concentrate. Proceedings of the World Conference on Oilseed Technology and Utilization 1993, 311-319. American Oil Chemists' Society, Champaign, IL. T.H. Applewhite (Ed.).
    • (1993) Proceedings of the World Conference on Oilseed Technology and Utilization , pp. 311-319
    • Rakes, G.A.1
  • 130
    • 84903262741 scopus 로고    scopus 로고
    • Extrusion-expelling of soybeans for texturized soy protein
    • AOCS Press, Champaign, IL, R. Wilson (Ed.)
    • Riaz M.N. Extrusion-expelling of soybeans for texturized soy protein. Proceedings of the World Conference on Oilseed Processing and Utilization 2001, 171-175. AOCS Press, Champaign, IL. R. Wilson (Ed.).
    • (2001) Proceedings of the World Conference on Oilseed Processing and Utilization , pp. 171-175
    • Riaz, M.N.1
  • 131
    • 1642281169 scopus 로고    scopus 로고
    • Improved fractionation of glycinin and β-conglycinin and partitioning of phytochemicals
    • Rickert D.A., Johnson L.A., Murphy P.A. Improved fractionation of glycinin and β-conglycinin and partitioning of phytochemicals. J. Agric. Food Chem. 2004, 52:1726-1734.
    • (2004) J. Agric. Food Chem. , vol.52 , pp. 1726-1734
    • Rickert, D.A.1    Johnson, L.A.2    Murphy, P.A.3
  • 132
    • 18344416037 scopus 로고    scopus 로고
    • Functional properties of improved glycinin and β-conglycinin fractions
    • FCT303-FCT311
    • Rickert D.A., Johnson L.A., Murphy P.A. Functional properties of improved glycinin and β-conglycinin fractions. J. Food Sci. 2004, 69:FCT303-FCT311.
    • (2004) J. Food Sci. , vol.69
    • Rickert, D.A.1    Johnson, L.A.2    Murphy, P.A.3
  • 133
    • 0011997558 scopus 로고
    • Isolation and characterization of the 7s component of soybean globulins
    • Roberts R.C., Briggs D.R. Isolation and characterization of the 7s component of soybean globulins. Cereal Chem. 1965, 42:71-85.
    • (1965) Cereal Chem. , vol.42 , pp. 71-85
    • Roberts, R.C.1    Briggs, D.R.2
  • 134
    • 84944387306 scopus 로고
    • Extrusion-cooked and textured defatted soybean flours and protein concentrates
    • American Oil Chemists' Society, Champaign, IL, T.H. Applewhite (Ed.)
    • Rokey G.J., Huber G.R., Ben-Gera I. Extrusion-cooked and textured defatted soybean flours and protein concentrates. Proceedings of the World Conference on Oilseed Technology and Utilization 1993, 290-298. American Oil Chemists' Society, Champaign, IL. T.H. Applewhite (Ed.).
    • (1993) Proceedings of the World Conference on Oilseed Technology and Utilization , pp. 290-298
    • Rokey, G.J.1    Huber, G.R.2    Ben-Gera, I.3
  • 135
    • 84954919242 scopus 로고
    • Deterioration of soybeans during storage under high moisture and temperature
    • Saio K., Ariska M. Deterioration of soybeans during storage under high moisture and temperature. J. Japan. Soc. Food. Sci. Technol. 1978, 25:451-457.
    • (1978) J. Japan. Soc. Food. Sci. Technol. , vol.25 , pp. 451-457
    • Saio, K.1    Ariska, M.2
  • 136
    • 0040644356 scopus 로고
    • Protein denaturation during model storage studies of soybeans and meals
    • Saio K., Kobayakawa K., Kito M. Protein denaturation during model storage studies of soybeans and meals. Cereal Chem. 1982, 59:408-412.
    • (1982) Cereal Chem. , vol.59 , pp. 408-412
    • Saio, K.1    Kobayakawa, K.2    Kito, M.3
  • 138
    • 84987322085 scopus 로고
    • Food use of soybean 7s and 11s proteins-high temperature expansion characteristics of gels
    • Saio K., Sato I., Watanabe T. Food use of soybean 7s and 11s proteins-high temperature expansion characteristics of gels. J. Food Sci. 1974, 39:777-781.
    • (1974) J. Food Sci. , vol.39 , pp. 777-781
    • Saio, K.1    Sato, I.2    Watanabe, T.3
  • 139
    • 84987262960 scopus 로고
    • Food use of soybean 7s and 11s proteins-heat denaturation of soybean proteins at high temperature
    • Saio K., Terashima M., Watanabe T. Food use of soybean 7s and 11s proteins-heat denaturation of soybean proteins at high temperature. J. Food Sci. 1975, 40:537-540.
    • (1975) J. Food Sci. , vol.40 , pp. 537-540
    • Saio, K.1    Terashima, M.2    Watanabe, T.3
  • 140
    • 0039577108 scopus 로고
    • Food use of soybean 7s and 11s proteins/extraction and functional properties of their fractions
    • Saio K., Watanabe T. food use of soybean 7s and 11s proteins/extraction and functional properties of their fractions. J. Food Sci. 1973, 38:1139-1144.
    • (1973) J. Food Sci. , vol.38 , pp. 1139-1144
    • Saio, K.1    Watanabe, T.2
  • 143
    • 84944416098 scopus 로고
    • Susceptibility of protein fractions to lysinoalanine formation
    • Savoie L., Parent G. Susceptibility of protein fractions to lysinoalanine formation. J. Food Sci. 1983, 48:1876-1877.
    • (1983) J. Food Sci. , vol.48 , pp. 1876-1877
    • Savoie, L.1    Parent, G.2
  • 145
    • 33847797569 scopus 로고
    • Solubility profile, intrinsic viscosity, and optical rotation studies of acid precipitated soy protein and of commercial soy isolate
    • Shen J.L. Solubility profile, intrinsic viscosity, and optical rotation studies of acid precipitated soy protein and of commercial soy isolate. J. Agric. Food Chem. 1976, 24:784-795.
    • (1976) J. Agric. Food Chem. , vol.24 , pp. 784-795
    • Shen, J.L.1
  • 154
    • 0003683326 scopus 로고
    • Washington, DC
    • Soy Protein Council. Soy Protein Products, Washington, DC, 1987.
    • (1987) Soy Protein Products
  • 155
    • 0000030832 scopus 로고
    • Protein reactions during extrusion processing
    • American Association of Cereal Chemists, Inc., St. Paul, MN, C. Mercier, P. Linko, J.M. Harper (Eds.)
    • Stanley D.W. Protein reactions during extrusion processing. Extrusion Cooking 1989, 321-341. American Association of Cereal Chemists, Inc., St. Paul, MN. C. Mercier, P. Linko, J.M. Harper (Eds.).
    • (1989) Extrusion Cooking , pp. 321-341
    • Stanley, D.W.1
  • 156
    • 51649160637 scopus 로고
    • Lysinoalanine: production, significance and control in preparation and use of soya and other food proteins
    • Struthers B.J. Lysinoalanine: production, significance and control in preparation and use of soya and other food proteins. J. Am. Oil Chem. Soc. 1981, 58:501-503.
    • (1981) J. Am. Oil Chem. Soc. , vol.58 , pp. 501-503
    • Struthers, B.J.1
  • 157
    • 2942627944 scopus 로고    scopus 로고
    • New protein preparations from soy flour obtained by limited enzymic hydrolysis of extrudates
    • Surowka K., Zmudzinski D., Fik M., Macura R., Lasocha W. New protein preparations from soy flour obtained by limited enzymic hydrolysis of extrudates. Innov. Food Sci. Emer. Technol. 2004, 5:225-234.
    • (2004) Innov. Food Sci. Emer. Technol. , vol.5 , pp. 225-234
    • Surowka, K.1    Zmudzinski, D.2    Fik, M.3    Macura, R.4    Lasocha, W.5
  • 158
    • 0017019007 scopus 로고
    • Major proteins of soybean seeds-a straightforward fractionation and their characterization
    • Thanh V.H., Shibasaki K. major proteins of soybean seeds-a straightforward fractionation and their characterization. J. Agric. Food Chem. 1976, 24:1117-1121.
    • (1976) J. Agric. Food Chem. , vol.24 , pp. 1117-1121
    • Thanh, V.H.1    Shibasaki, K.2
  • 159
    • 0035810326 scopus 로고    scopus 로고
    • Fractionation of soybean proteins with pressurized carbon dioxide as a volatile electrolyte
    • Thiering R., Hofland G., Foster N., Witkamp G.J., Wielen L.V.D. Fractionation of soybean proteins with pressurized carbon dioxide as a volatile electrolyte. Biotechnol. Bioeng. 2001, 73:1-11.
    • (2001) Biotechnol. Bioeng. , vol.73 , pp. 1-11
    • Thiering, R.1    Hofland, G.2    Foster, N.3    Witkamp, G.J.4    Wielen, L.V.D.5
  • 160
    • 0024684040 scopus 로고
    • Soymilk and tofu properties as influenced by soybean storage conditions
    • Thomas R., deMan J.M., deMan L. Soymilk and tofu properties as influenced by soybean storage conditions. J. Am. Oil Chem. Soc. 1989, 66:777-782.
    • (1989) J. Am. Oil Chem. Soc. , vol.66 , pp. 777-782
    • Thomas, R.1    deMan, J.M.2    deMan, L.3
  • 162
    • 0035247893 scopus 로고    scopus 로고
    • Functional properties of hydrothermally cooked protein products
    • Wang C., Johnson L.A. Functional properties of hydrothermally cooked protein products. J. Am. Oil Chem. Soc. 2001, 78:189-195.
    • (2001) J. Am. Oil Chem. Soc. , vol.78 , pp. 189-195
    • Wang, C.1    Johnson, L.A.2
  • 163
    • 0035270719 scopus 로고    scopus 로고
    • Survey of soybean oil and meal qualities produced by different processes
    • Wang T., Johnson L.A. Survey of soybean oil and meal qualities produced by different processes. J. Am. Oil Chem. Soc. 2001, 78:311-318.
    • (2001) J. Am. Oil Chem. Soc. , vol.78 , pp. 311-318
    • Wang, T.1    Johnson, L.A.2
  • 164
    • 84944399128 scopus 로고    scopus 로고
    • Value-added products from extruding-expelling soybean
    • AOCS Press, Champaign, IL, K. Liu, C.Y. Wang (Eds.)
    • Wang T., Myers D.J., Johnson L.A. Value-added products from extruding-expelling soybean. Soybeans as a Functional Food 2004, AOCS Press, Champaign, IL. K. Liu, C.Y. Wang (Eds.).
    • (2004) Soybeans as a Functional Food
    • Wang, T.1    Myers, D.J.2    Johnson, L.A.3
  • 165
    • 4444341034 scopus 로고    scopus 로고
    • Preparation of soy protein concentrate and isolate from extruded-expelled soybean meals
    • Wang H., Wang T., Johnson L.A. Preparation of soy protein concentrate and isolate from extruded-expelled soybean meals. J. Am. Oil Chem. Soc. 2004, 81:713-717.
    • (2004) J. Am. Oil Chem. Soc. , vol.81 , pp. 713-717
    • Wang, H.1    Wang, T.2    Johnson, L.A.3
  • 166
    • 5444263968 scopus 로고    scopus 로고
    • Refunctionalization of extruded-expelled soybean meals
    • Wang H., Wang T., Johnson L.A. Refunctionalization of extruded-expelled soybean meals. J. Am. Oil Chem. Soc. 2004, 81:789-794.
    • (2004) J. Am. Oil Chem. Soc. , vol.81 , pp. 789-794
    • Wang, H.1    Wang, T.2    Johnson, L.A.3
  • 167
    • 30344460965 scopus 로고    scopus 로고
    • Effect of alkali on the refunctionalization of soy protein by hydrothermal cooking
    • Wang H., Wang T., Johnson L.A. Effect of alkali on the refunctionalization of soy protein by hydrothermal cooking. J. Am. Oil Chem. Soc. 2005, 82:451-456.
    • (2005) J. Am. Oil Chem. Soc. , vol.82 , pp. 451-456
    • Wang, H.1    Wang, T.2    Johnson, L.A.3
  • 168
    • 33644503856 scopus 로고    scopus 로고
    • Mechanism for refunctionalizing heat-denatured soy protein by alkaline hydrothermal cooking
    • Wang H., Wang T., Johnson L.A. Mechanism for refunctionalizing heat-denatured soy protein by alkaline hydrothermal cooking. J. Am. Oil Chem. Soc. 2006, 83:39-45.
    • (2006) J. Am. Oil Chem. Soc. , vol.83 , pp. 39-45
    • Wang, H.1    Wang, T.2    Johnson, L.A.3
  • 169
  • 170
    • 0018440590 scopus 로고
    • Vegetable protein application in whey soy drink mix and ice cream
    • Wilding M.D. Vegetable protein application in whey soy drink mix and ice cream. J. Am. Oil Chem. Soc. 1979, 56:392-395.
    • (1979) J. Am. Oil Chem. Soc. , vol.56 , pp. 392-395
    • Wilding, M.D.1
  • 173
    • 0017460053 scopus 로고
    • Physical and chemical properties of soybean proteins
    • Wolf W.J. Physical and chemical properties of soybean proteins. J. Am. Oil Chem. Soc. 1977, 54:112A-117A.
    • (1977) J. Am. Oil Chem. Soc. , vol.54 , pp. 112A-117A
    • Wolf, W.J.1
  • 175
    • 0001364736 scopus 로고
    • Purification and stability studies of the 11s component of soybean proteins
    • Wolf W.J., Babcock G.E., Smith A.K. Purification and stability studies of the 11s component of soybean proteins. Arch. Biochem. Biophys. 1962, 99:265-274.
    • (1962) Arch. Biochem. Biophys. , vol.99 , pp. 265-274
    • Wolf, W.J.1    Babcock, G.E.2    Smith, A.K.3
  • 177
    • 0043152270 scopus 로고
    • Cryoprecipitation of soybean 11s protein
    • Wolf W.J., Sly D.A. Cryoprecipitation of soybean 11s protein. Cereal Chem. 1967, 44:653-668.
    • (1967) Cereal Chem. , vol.44 , pp. 653-668
    • Wolf, W.J.1    Sly, D.A.2
  • 180
    • 0033942943 scopus 로고    scopus 로고
    • Simplified pilot-plant process for soybean glycinin and β-conglycinin fractionation
    • Wu S., Murphy P.A., Johnson L.A., Fratzke A.R., Reuber M.A. Simplified pilot-plant process for soybean glycinin and β-conglycinin fractionation. J. Agric. Food Chem. 2000, 48:2702-2708.
    • (2000) J. Agric. Food Chem. , vol.48 , pp. 2702-2708
    • Wu, S.1    Murphy, P.A.2    Johnson, L.A.3    Fratzke, A.R.4    Reuber, M.A.5
  • 182
    • 84944389089 scopus 로고
    • Simulated meats: how they are made
    • Nov.
    • Ziemba J.V. Simulated meats: how they are made. Food Eng. Nov. 1969, 7275.
    • (1969) Food Eng. , pp. 7275
    • Ziemba, J.V.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.