Rubberlike materials made from soy protein

被引:0
|
作者
Wang, H. [1 ]
Huang, H. [1 ]
Zhang, Y. [1 ]
机构
[1] Res. Inst. of Polymeric Materials, Shanghai Jiaotong University, Shanghai 200240, China
关键词
D O I
暂无
中图分类号
学科分类号
摘要
Proteins
引用
收藏
相关论文
共 50 条
  • [1] Pasta products made from sweetpotato fortified with soy protein
    Limroongreungrat, Kullaya
    Huang, Yao-Wen
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2007, 40 (02) : 200 - 206
  • [2] On Cavitation in Rubberlike Materials
    Lev, Yoav
    Volokh, Konstantin Y.
    JOURNAL OF APPLIED MECHANICS-TRANSACTIONS OF THE ASME, 2016, 83 (04):
  • [3] Edible films made from membrane processed soy protein concentrates
    Cho, Seung Yong
    Park, Jang-Woo
    Batt, Heather P.
    Thomas, Ronald L.
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2007, 40 (03) : 418 - 423
  • [4] THERMOMECHANICS OF RUBBERLIKE MATERIALS
    CHADWICK, P
    PHILOSOPHICAL TRANSACTIONS OF THE ROYAL SOCIETY A-MATHEMATICAL PHYSICAL AND ENGINEERING SCIENCES, 1974, 276 (1260): : 371 - 403
  • [5] THERMOMECHANICAL BEHAVIOR OF RUBBERLIKE MATERIALS
    PENG, TJ
    LANDEL, RF
    JOURNAL OF POLYMER SCIENCE PART A-2-POLYMER PHYSICS, 1972, 10 (09) : 1681 - &
  • [6] Processing and physical properties of plastics made from soy protein polyester blends
    Mungara, P
    Chang, T
    Zhu, J
    Jane, J
    JOURNAL OF POLYMERS AND THE ENVIRONMENT, 2002, 10 (1-2) : 31 - 37
  • [7] Processing and Physical Properties of Plastics Made from Soy Protein Polyester Blends
    P. Mungara
    T. Chang
    J. Zhu
    J. Jane
    Journal of Polymers and the Environment, 2002, 10 : 31 - 37
  • [8] Optimization of the parameters of sound-absorbing materials made on the basis of rubberlike media with heavy inclusions
    Krynkin, SV
    Tyutekin, VV
    ACOUSTICAL PHYSICS, 2002, 48 (04) : 458 - 466
  • [9] Effects of different probiotic fermentations on the quality, soy isoflavone and equol content of soy protein yogurt made from soy whey and soy embryo powder
    Xu, Xinyue
    Cui, Huaitian
    Xu, Jiaxin
    Yuan, Zhiheng
    Liu, Xiaoqing
    Fan, Xiangrong
    Li, Jun
    Zhu, Danshi
    Liu, He
    LWT, 2022, 157
  • [10] Effects of different probiotic fermentations on the quality, soy isoflavone and equol content of soy protein yogurt made from soy whey and soy embryo powder
    Xu, Xinyue
    Cui, Huaitian
    Xu, Jiaxin
    Yuan, Zhiheng
    Liu, Xiaoqing
    Fan, Xiangrong
    Li, Jun
    Zhu, Danshi
    Liu, He
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 157