Effect of high pressure on solubility and aggregability of calcium-added soybean proteins
Author:
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference18 articles.
1. Influence of NaCl concentration and high pressure treatment on thermal denaturation of soybean proteins;Añón;Innovative Food Science and Emerging Technologies,2011
2. Binding of Ca(II), Mg(II), and Zn(I1) by 7S fraction of soybean proteins;Appu Rao;Journal of Agricultural and Food Chemistry,1976
3. Physical–chemical comparison of cow's milk proteins versus soy proteins in their calcium-binding capacities;Canabady-Rochelle;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2010
4. Size exclusion chromatography of soybean proteins and isoflavones;Cole;Journal of Agricultural and Food Chemistry,1994
5. The settling problem in calcium-fortified soybean drinks;Heaney;Journal of the American Dietetic Association,2006
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