참고문헌
- Nippon Shokuhin Kogyo Gakkaishi v.22 Studies on the emusifying properties of soybean proteins Aoki,H.;Nagano,H.
- Nippon Shokuhin Kogyo Gakkaishi v.23 Studies on the emusifying properties of soybean proteins Aoki,H.;Matsuura,H.
- J. Am. Oil Chemsts' Soc. v.56 Functional properties of soy proteins Kinsella,J.E.
- J. Food Sci. v.48 Improvement of the functionality of soy protein by introduction of new thiol groups through a papain-catalyzed acylation Sung,H.Y.;Chen,H.J.;Liu,T.Y.;Su,J.C.
- New Food Industry v.22 Strucure and functional property of soybean protein Yamauchi,F.
- Agric. Biol. Chem. v.46 Emulsifying properties of soybean beta-conglycinin and glycinin Yamauchi,F.;Ogawa,Y.;Kamata,Y.;Shibasaki,K.
- J. Food Sci. v.52 Functionality of flours, protein fractions and isolates from bean Sosulski,F.W.;McCurdy,A.R.
- Nippon Shokuhin Kogyo Gakkaishi v.32 Effect of desalting and defatting on the gelling and foaming properties of whey protein Kuwata,T.;Funakawa,Y.;Watanabe,H.;Ohmoto,H.;Yamamoto,Y.
- J. Agric Food Chem. v.36 Functional properties of soy protein hydrolysates from a continuous ultrafilteration reactor Deeslie,D.W.;Cheryan,M.
- J. Am. Oil Chemists' Soc. v.56 Chemistry and characteristics of eozymemodified whipping proteins Gunther,R.C.
- Nippon Shokuhin Kogyo Gakkaishi v.25 Effect of acylation on the emulsifying properties of soybean proteins Aoki,H.;Orime,N.;Shimazu,R.;Wakabayashi,K.
- J. Korean Soc. Food Nutr. v.22 Charateristics of soybean protein and its utilization Park,Y.W.
- J. Korean Soc. Food Nutr. v.23 Studies on the characteristics of the soybean protein coagulating enzyme from microorganism and the soy cheese-like food(curd) Park,Y.W.;Oh,Y.J.;Pyo,B.S.
- Official methods of analysis(16th ed.) v.32 A.O.A.C.
- J. Agric. Food Chem. v.33 Relationship between surface functional properties and flexibility of proteins deteclted by the protease susceptibility Kato,A.;Komatsu,K.;Fujimoto,K.;Kobayashi,K.
- Nature (London) v.227 Cleaveage of structural proteins during the assembly of the head of bacteriophage T4 Lammli,U.K.
- J. Am. Oil Chemists' Soc. v.56 Methods of studying functional characteristics of vegetable proteins Hermanssion,A.M.
- Nippon Shokuhin Kogyo Gakkaishi v.41 Structure of soybean proteins and their food properties Yammauchi,F.
- J. Food Sci. v.48 Relationships of hydrophobicity to emulsifying properties of heat denaturation proteins Voutsinas,L.P.;Chung,E.;Nakai,S.