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Agricultural and Biological Chemistry Volume 41, 1977 - Issue 9
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Food & Nutrition

Interaction of 11S Fraction of Soybean Protein with Calcium Ion

Masaki SakakibaraDepartment of Food Science and Technology, Faculty of Agriculture, Nagoya University, Nagoya, Japan
&
Hajime NoguchiDepartment of Food Science and Technology, Faculty of Agriculture, Nagoya University, Nagoya, Japan
Pages 1575-1580 | Received 13 Dec 1976, Published online: 09 Sep 2014

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Tiffany Amat, Ali Assifaoui, Christophe Schmitt & Rémi Saurel. (2023) Importance of binary and ternary complex formation on the functional and nutritional properties of legume proteins in presence of phytic acid and calcium. Critical Reviews in Food Science and Nutrition 63:33, pages 12036-12058.
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Yasuhiro Arii & Yasuyuki Takenaka. (2014) Initiation of protein association in tofu formation by metal ions. Bioscience, Biotechnology, and Biochemistry 78:1, pages 86-91.
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Munir Cheryan & JosephJ. Rackis. (1980) Phytic acid interactions in food systems. C R C Critical Reviews in Food Science and Nutrition 13:4, pages 297-335.
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Articles from other publishers (1)

Boyang Yan, Yundong Zhou, Chi Li, Shuang Shu & Yufeng Gao. (2023) Modified SICP method to mitigate the effect of bio-clogging by excess protein from soybean crude urease extracts for biocementation process. Acta Geotechnica 18:9, pages 5047-5062.
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