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International Journal of Food Properties Volume 20, 2017 - Issue 10
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Glycosylation, denaturation, and aggregation of soy proteins in defatted soy flakes flour: Influence of thermal and homogenization treatments

Romina IngrassiaInstituto de Física de Rosario (IFIR), Universidad Nacional de Rosario (UNR), CONICET, Facultad de Ciencias Bioquímicas y Farmacéuticas, Facultad de Ciencias Veterinarias, Santa Fe, Argentina.Correspondence[email protected]
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Gonzalo G. PalazoloUniversidad Nacional de Quilmes, CONICET, Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología, Provincia de Buenos Aires, ArgentinaORCID Iconhttp://orcid.org/0000-0002-1544-5745View further author information
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Patricia H. RissoInstituto de Física de Rosario (IFIR), Universidad Nacional de Rosario (UNR), CONICET, Facultad de Ciencias Bioquímicas y Farmacéuticas, Facultad de Ciencias Veterinarias, Santa Fe, Argentina.View further author information
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Jorge R. WagnerUniversidad Nacional de Quilmes, CONICET, Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología, Provincia de Buenos Aires, ArgentinaView further author information
Pages 2358-2372 | Received 09 Jun 2016, Accepted 15 Sep 2016, Published online: 02 Feb 2017

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