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May 5, 2000Journal of Agricultural and Food ChemistryOpen Access

Soy Glycinin:  Influence of pH and Ionic Strength on Solubility and Molecular Structure at Ambient Temperatures

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CLC.M.M. LakemondWageningen University & ResearchHJHarmen H. J. de JonghUniversity of Nebraska–LincolnMHMartin HessingUniversity of Nebraska–Lincoln

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Lakemond et al. (2000) studied this question.

synapsesocial.com/papers/6a762ccdd13a508e20008a38https://doi.org/10.1021/jf9908695
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