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English
The effect of pH on heat denaturation and gel forming properties of soy proteins
scientific article published on 01 May 2000
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instance of
scholarly article
1 reference
stated in
Europe PubMed Central
PubMed publication ID
10867183
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10867183%20AND%20SRC:MED&resulttype=core&format=json
retrieved
7 November 2019
title
The effect of pH on heat denaturation and gel forming properties of soy proteins
(English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
10867183
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10867183%20AND%20SRC:MED&resulttype=core&format=json
retrieved
7 November 2019
main subject
denaturation
1 reference
based on heuristic
inferred from title
author name string
J M Renkema
series ordinal
1
1 reference
stated in
Europe PubMed Central
PubMed publication ID
10867183
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10867183%20AND%20SRC:MED&resulttype=core&format=json
retrieved
7 November 2019
C M Lakemond
series ordinal
2
1 reference
stated in
Europe PubMed Central
PubMed publication ID
10867183
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10867183%20AND%20SRC:MED&resulttype=core&format=json
retrieved
7 November 2019
H H de Jongh
series ordinal
3
1 reference
stated in
Europe PubMed Central
PubMed publication ID
10867183
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10867183%20AND%20SRC:MED&resulttype=core&format=json
retrieved
7 November 2019
H Gruppen
series ordinal
4
1 reference
stated in
Europe PubMed Central
PubMed publication ID
10867183
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10867183%20AND%20SRC:MED&resulttype=core&format=json
retrieved
7 November 2019
T van Vliet
series ordinal
5
1 reference
stated in
Europe PubMed Central
PubMed publication ID
10867183
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10867183%20AND%20SRC:MED&resulttype=core&format=json
retrieved
7 November 2019
publication date
1 May 2000
1 reference
stated in
Europe PubMed Central
PubMed publication ID
10867183
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10867183%20AND%20SRC:MED&resulttype=core&format=json
retrieved
7 November 2019
published in
Journal of Biotechnology
1 reference
stated in
Europe PubMed Central
PubMed publication ID
10867183
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10867183%20AND%20SRC:MED&resulttype=core&format=json
retrieved
7 November 2019
volume
79
1 reference
stated in
Europe PubMed Central
PubMed publication ID
10867183
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10867183%20AND%20SRC:MED&resulttype=core&format=json
retrieved
7 November 2019
issue
3
1 reference
stated in
Europe PubMed Central
PubMed publication ID
10867183
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10867183%20AND%20SRC:MED&resulttype=core&format=json
retrieved
7 November 2019
page(s)
223-230
1 reference
stated in
Europe PubMed Central
PubMed publication ID
10867183
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10867183%20AND%20SRC:MED&resulttype=core&format=json
retrieved
7 November 2019
cites work
A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0168-1656%2800%2900239-X
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Soy glycinin: influence of pH and ionic strength on solubility and molecular structure at ambient temperatures
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0168-1656%2800%2900239-X
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Heat denaturation of soy glycinin: influence of pH and ionic strength on molecular structure.
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0168-1656%2800%2900239-X
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Gelation of globular proteins
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0168-1656%2800%2900239-X
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Thermally induced protein gelation: gelation and rheological characterization of highly concentrated ovalbumin and soybean protein gels
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0168-1656%2800%2900239-X
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Identifiers
DOI
10.1016/S0168-1656(00)00239-X
1 reference
stated in
Europe PubMed Central
PubMed publication ID
10867183
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10867183%20AND%20SRC:MED&resulttype=core&format=json
retrieved
7 November 2019
PubMed publication ID
10867183
1 reference
stated in
Europe PubMed Central
PubMed publication ID
10867183
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10867183%20AND%20SRC:MED&resulttype=core&format=json
retrieved
7 November 2019
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