Comparison of surface and foaming properties of soy lipophilic protein with those of glycinin and _-conglycinin

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dc.contributor.authorJiraporn Sirison
dc.contributor.authorToya Ishii
dc.contributor.authorKentaro Matsumiya
dc.contributor.authorMasahiko Samoto
dc.contributor.authorMitsutaka Kohno
dc.contributor.authorYasuki Matsumura
dc.date.accessioned2025-07-21T06:04:05Z
dc.date.issued2020-09-19
dc.identifier.doi10.1016/j.foodhyd.2020.106345
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/9721
dc.subjectFoaming agent
dc.subjectDenaturation (fissile materials)
dc.subjectThermal Stability
dc.subject.classificationProteins in Food Systems
dc.titleComparison of surface and foaming properties of soy lipophilic protein with those of glycinin and _-conglycinin
dc.typeArticle

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