Lakemond, C M <br/><br/>
Soy glycinin: influence of pH and ionic strength on solubility and molecular structure at ambient temperatures.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Jun 2000 
 - 1985-90 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf9908695  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Globulins--chemistry<br/>Hydrogen-Ion Concentration<br/>Osmolar Concentration<br/>Plant Proteins--chemistry<br/>Protein Folding<br/>Protein Structure, Quaternary<br/>Protein Structure, Secondary<br/>Protein Structure, Tertiary<br/>Solubility<br/>Soybean Proteins<br/>Glycine max<br/>Thermodynamics