Whipping and Emulsifying Properties of Soybean Products
نویسندگان
چکیده
منابع مشابه
C-terminus engineering of soybean proglycinin: improvement of emulsifying properties.
Introduction of the extension region of beta-conglycinin alpha' subunit at the C-terminus of proglycinin A1aB1b results in the improvement of its emulsifying properties. To understand the basic for such improvement, we introduced the alpha' and alpha extension regions to the A2B1a C-terminus, and the alpha extension and A5A4B3 hypervariable regions, and an oligopeptide composed of 20 negatively...
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15 صفحه اولPhysicochemical and Emulsifying Properties of Barijeh (Ferula gumosa) Gum
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ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1972
ISSN: 0002-1369,1881-1280
DOI: 10.1271/bbb1961.36.719