Effects of lactic acid bacteria fermented yellow whey on the protein coagulation and isoflavones distribution in soymilk

A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding

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A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

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Life Sciences, Biochemistry, Protein Biochemistry +7

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Agriculture, Biochemistry, Food Science +15

Influence of pH and Ionic Strength on Heat-Induced Formation and Rheological Properties of Soy Protein Gels in Relation to Denaturation and Their Protein Compositions

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Life Sciences, Biochemistry, Food Science +17

Effects of processing on the content and composition of isoflavones during manufacturing of soy beverage and tofu

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Agriculture, Food Science, Nutritional Sciences +10