The effect of extreme acid-induced soybean glycinin molten globules state on foaming ability
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.105819
Abstract: Abstract The molten globule (MG) state of soybean glycinin (11S), which is an unfolding quasi-intermediate state, has been achieved in an extremely acidic pH range (pH 0.5–3.0). By endogenous fluorescence, near and far ultraviolet circular… read more here.
Keywords: state; state foaming; soybean glycinin; 11s protein ... See more keywords