Work

Functional and molecular properties of calcium precipitated soy glycinin and the effect of glycation with κ-carrageenan

Year: 2010

Type: article

Source: Food Research International

DOI: 10.1016/j.foodres.2010.04.005

Authors: Allaoua Achouri, Joyce Irene Boye, Denis Belanger, Tiphaine Chiron, Varoujan A. Yaylayan, Faustinus K. Yeboah

Institutions: Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, McGill University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2005648603

FWCI: 3.43

Cites: 81

Cited by: 39

Related to: 10