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Volumn 260, Issue , 2018, Pages 299-305

Phosphoesterification of soybean and peanut proteins with sodium trimetaphosphate (STMP): Changes in structure to improve functionality for food applications

Author keywords

Chemical phosphorylation; Functional properties; Isolates; Peanut; Proteins; Soybean

Indexed keywords

EMULSIFICATION; PHOSPHORYLATION; PROTEINS; SODIUM COMPOUNDS;

EID: 85045286827     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.04.009     Document Type: Article
Times cited : (68)

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