Comparison of surface and foaming properties of soy lipophilic protein with those of glycinin and _-conglycinin - Jiraporn Sirison; Toya Ishii; Kentaro Matsumiya; Masahiko Samoto; Mitsutaka Kohno; Yasuki Matsumura (My University, 2020)
Keywords: Foaming agent; Denaturation (fissile materials); Thermal Stability; Proteins in Food Systems