Wu, Chao <br/><br/>
Release behavior of non-network proteins and its relationship to the structure of heat-induced soy protein gels.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Apr 2015 
 - 4211-9 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/acs.jafc.5b00132  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Diffusion<br/>Gels--chemistry<br/>Hot Temperature<br/>Hydrogen-Ion Concentration<br/>Molecular Weight<br/>Protein Denaturation<br/>Soybean Proteins--chemistry