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| 1 | Electrophoretic, solubility, and functional properties of commercial soy protein isolartes 显示文摘 | Arrese E L Sorgentini D A Wagner J R Anon M C | 1991 | Journal of Agricultural and Food Chemistry1991，39，： | 1 |
| 2 | Thermal and electrophoretic behavior,hydrophobicity,and some functional properties of acid-treated soy isolates显示文摘 | Wagner J R Sorgentini D A Anon M C | 1996 | J Agri Food Chem1996，44，： | 1 |
| 3 | Relation between solubility and surface hydrophobicity as an indicator of modifications during preparation processes of commercial and laboratory-prepared soy protein isolates显示文摘 | Wagner J R Sorgentini D A Anon M C | | 0，，08： | 1 |
| 4 | 显示文摘 | Sorgentini D A Maria C A | 1996 | J Agric Food Chem1996，44，7： | 1 |
| 5 | Relation between solubility and surface hydrophobicity as an indicator of modifications during preparation processes of commercial and laboratory-prepared soy protein isolates显示文摘 | Wagner J R Sorgentini D A Anon M C | 2000 | Journal of A- gricuhural and Food Chemistry2000，48，： | 1 |
| 6 | Effects of thermal treatment of soy protein isolate on the characteristics and structure-function relationship of soluble and insoluble fractions显示文摘 | Sorgentini D A Wagner J R Anon M C | 1995 | J Agric Food Chem1995，43，9： | 1 |
| 7 | Relation brtween solubility and surface hydrophobicity as an indicator of modifications during preparation processes of commercial and laboratory -prepares soy protein isolates 显示文摘 | Wagner J R Sorgentini D A Anon M C | 2000 | Journal of Agricultural and Food Chemistry2000，48，： | 1 |
| 8 | Thermal and electrophoretic behavior,hydrophobicity,and some functional properties of acid-treated soy isolates显示文摘 | Wagner J R Sorgentini D A Anon M C | | 0，，44： | 1 |
| 9 | Effects of thermal treatment of soy protein isolate on the characteristics and structure - function relationship of soluble and insoluble fractions 显示文摘 | Sorgentini D A Wagner J R Ano'n M C | 1995 | Journal of Agricultural and Food Chemistry1995，43，： | 1 |
| 10 | Relation between solubility and surface hydroponicity as an indieator of modifications during preparation processes of commereial and laboratory- prepares soy protein isolates显示文摘 | Wagner J R Sorgentini D A Anon M C | | 0，，： | 1 |
| 11 | Relation betweensolubility and surface hydroponicity as an indicator ofmodifications during preparation processes of commercialand laboratory-prepares soy protein isolates 显示文摘 | Wagner J R Sorgentini D A Anon M C | 2000 | J Agr FoodChem2000，48，8： | 1 |
| 12 | Relation between solubility and surface hydrophobicity as an indicator of modifications during preparation processes of commercial and laboratory-prepared soy protein isolates显示文摘 | Wagner J R Sorgentini D A Anon M C | 2000 | J Agric Food Chemistry2000，48，： | 1 |
| 13 | Effect of physical and chemical factors on rheological behavior of commercial soy protein isolates:protein concentration,water imbibing capacity,salt addition,and thermal treatment显示文摘 | Wagner J R Sorgentini D A Anon M C | 1992 | Journal of Agricultural and Food Chemistry1992，40，10： | 1 |
| 14 | Effects of thermal treatment of soy protein isolate on the characteristics and structure- function relationship of soluble and insoluble fractions显示文摘 | SORGENTINI D A WAGNER J R ANON M C | 1995 | Journal of Agricultural and Food Chemistry1995，43，9： | 1 |
| 15 | Effect of physical and chemical factors on rheological behavior of commercial soybean isolates:protein concentration,water imbibing capacity,salt addition,and thermal treatment显示文摘 | WANGER J R SORGENTINI D A ANON M C | 1992 | J Agric Food Chem1992，40，10： | 1 |
| 16 | Relation brtween solubility and surface hydrophobieity as an indicator of mod- ifications during preparation processes of commercial and laboratory-prepares soy protein isolates 显示文摘 | Wagner J R Sorgentini D A Anon M C | 2000 | J of Agric Food Chem2000，48，： | 1 |
| 17 | Effects of thermal treatment of soy protein isolate on the characteristics and structure -function relationship of solu- ble and insoluble fractions 显示文摘 | SORGENTINI D A WAGNER J R ANON M C | 2002 | J Agric Food Chem2002，43，9： | 1 |
| 18 | Relation between solubility and surface hydrophobicity as an indicator of modifications during preparation processes of commercial and laboratory-prepared soy protein isolates显示文摘 | WAGNER J R SORGENTINI D A ANON M C | 2000 | Journal of Agricultural and Food Chemistry2000，48，： | 1 |
| 19 | Effects of thermal treatment of soy protein isolate on the characteristics and structure-function relationship of soluble and insoluble fractions显示文摘 | Sorgentini D A Wagner J R Anon M C | 1995 | Journal of Agriculture and Food Chemistry1995，，43： | 1 |
| 20 | Relation between solubility and surface hydrophobicity as an indicator of modifications during preparation processes of commercial and laboratory-prepared soy protein isolates显示文摘 | Wagner J R Sorgentini D A Anón M C | 2000 | Journal of Agriculture and Food Chemistry2000，48，： | 1 |
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