caa a22 4500 465796958 CHVBK 20180323112040.0 cr unu---uuuuu 170327e19900501xx s 000 0 eng 10.1007/BF02539674 doi (NATIONALLICENCE)springer-10.1007/BF02539674 Morr C. Department of Food Science, Clemson University, 29634-0371, Clemson, SC aut Current status of soy protein functionality in food systems [Elektronische Daten] [C. Morr] Much of the research discussed in this paper deals with the effects of processing treatments on the physicochemical and functional properties of total soy protein isolate, 7S and 11S components and/or their subunits. This is new and exciting information that should become significant for future developments within the soy protein ingredient manufacture and utilization field. However, these researchers generally failed to provide adequate experimental details concerning methodologies employed to prepare, characterize and utilize soy proteins, their components and subunits in functionality studies. There is also an obvious need to devise and implement the use of more uniform and/or standardized methodologies for this kind of work in the future. AOCS Press, 1990 Journal of the American Oil Chemists' Society Springer-Verlag 67/5(1990-05-01), 265-271 0003-021X 67:5<265 1990 67 11746 https://doi.org/10.1007/BF02539674 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF02539674 text/html Onlinezugriff via DOI NATIONALLICENCE 100 1- Morr C. Department of Food Science, Clemson University, 29634-0371, Clemson, SC aut NATIONALLICENCE 773 0- Journal of the American Oil Chemists' Society Springer-Verlag 67/5(1990-05-01), 265-271 0003-021X 67:5<265 1990 67 11746 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer