| 000 | 01331 a2200385 4500 | ||
|---|---|---|---|
| 005 | 20250513213833.0 | ||
| 264 | 0 | _c20000828 | |
| 008 | 200008s 0 0 eng d | ||
| 022 | _a0021-8561 | ||
| 024 | 7 |
_a10.1021/jf9908695 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aLakemond, C M | |
| 245 | 0 | 0 |
_aSoy glycinin: influence of pH and ionic strength on solubility and molecular structure at ambient temperatures. _h[electronic resource] |
| 260 |
_bJournal of agricultural and food chemistry _cJun 2000 |
||
| 300 |
_a1985-90 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aGlobulins _xchemistry |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 | _aOsmolar Concentration |
| 650 | 0 | 4 |
_aPlant Proteins _xchemistry |
| 650 | 0 | 4 | _aProtein Folding |
| 650 | 0 | 4 | _aProtein Structure, Quaternary |
| 650 | 0 | 4 | _aProtein Structure, Secondary |
| 650 | 0 | 4 | _aProtein Structure, Tertiary |
| 650 | 0 | 4 | _aSolubility |
| 650 | 0 | 4 | _aSoybean Proteins |
| 650 | 0 | 4 | _aGlycine max |
| 650 | 0 | 4 | _aThermodynamics |
| 700 | 1 | _ade Jongh, H H | |
| 700 | 1 | _aHessing, M | |
| 700 | 1 | _aGruppen, H | |
| 700 | 1 | _aVoragen, A G | |
| 773 | 0 |
_tJournal of agricultural and food chemistry _gvol. 48 _gno. 6 _gp. 1985-90 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1021/jf9908695 _zAvailable from publisher's website |
| 999 |
_c10838978 _d10838978 |
||