Works (1)

Updated: April 11th, 2023 10:13

2008 journal article

Molecular interactions and functionality of a cold-gelling soy protein isolate

JOURNAL OF FOOD SCIENCE, 73(1), E16–E24.

By: G. Cramp, P. Kwanyuen & C. Daubert

author keywords: cold-gelling; critical concentration; disulfide bonds; hydrophobic interactions; soy protein isolate
Source: Web Of Science
Added: August 6, 2018