Authors: Anon, MC Sorgentini, DA Wagner, JR

Citation: Mc. Anon et al., Relationships between different hydration properties of commercial and laboratory soybean isolates, J AGR FOOD, 49(10), 2001, pp. 4852-4858

Authors: Wagner, JR Sorgentini, DA Anon, MC

Citation: Jr. Wagner et al., Relation between solubility and surface hydrophobicity as an indicator of modifications during preparation processes of commercial and laboratory-prepared soy protein isolates, J AGR FOOD, 48(8), 2000, pp. 3159-3165

Authors: Puppo, MC Sorgentini, DA Anon, MC

Citation: Mc. Puppo et al., Rheological study of dispersions prepared with modified soybean protein isolates, J AM OIL CH, 77(1), 2000, pp. 63-71

Authors: Sorgentini, DA Wagner, JR

Citation: Da. Sorgentini et Jr. Wagner, Comparative study of structural characteristics and thermal behavior of whey and isolate soybean proteins, J FOOD BIOC, 23(5), 1999, pp. 489-507