Referencias:

• Baumann, H., Apparatur nach Baumann zur bestimmung der flussigkeit soufnahme von pulvrigen substanzen (1966) Fette, Seifen, Anstrichmittel, 68, pp. 741-746
• Catsimpoolas, N., Meyer, E.W., Gelation phenomena of soybean globulins. I. Protein‐protein interactions (1970) Cereal Chemistry, 47, pp. 559-570
• Ehninger, J.N., Pratt, D.E., Some factors influencing gelation and stability of soy protein dispersions (1974) Journal of Food Science, 39, pp. 892-896
• Fleming, S.E., Sosulski, F.W., Kilara, A., Humbert, E.S., Viscosity and water absorption characteristics of slurries of sunflower and soybean flours, concentrates and isolates (1974) Journal of Food Science, 39, pp. 188-191
• Hermansson, A.M., Functional properties of proteins for foods—Swelling (1972) Lebensmittel-Wissenschaft+Technologie, 5, pp. 24-29
• Hermansson, A.M., Functional properties of proteins for foods—Flow properties (1975) Journal of Texture Studies, 5, pp. 425-439
• Kuntz, D.A., Nelson, A.I., Steinberg, M.P., Wei, L.S., Control of chalkiness in soymilk (1978) Journal of Food Science, 43, pp. 1279-1283
• Pilosof, A.M.R., Boquet, R., Bartholomai, G.B., Kinetics of water uptake by food powders (1985) Journal of Food Science, 50, pp. 278-279
• Pilosof, A.M.R., de Ogara López, M.C., Bartholomai, G.B., Effect of slurry preparation methods on the rheological and gelling behaviour of soy proteins (1986) Journal of Texture Studies, 17, pp. 347-355
• Romo, C.R., (1980), The extraction characterization together with nutritional and technological properties of protein contained in Chilean bean and rapeseed meal., Ph.D. Thesis. National College of Food Technology, Weybridge, U.K; Torgersen, H., Toledo, R.T., Physical properties of protein preparations related to their functional characteristics in comminuted meat systems (1977) Journal of Food Science, 42, pp. 1615-1645
• Urbanski, G.E., Wei, L.S., Nelson, A.I., Steinberg, M.P., effect of solutes on rheology of soy flour and its components (1982) Journal of Food Science, 47, pp. 792-795
• Urbanski, G.E., Wei, L.S., Nelson, A.I., Steinberg, M.P., Rheology models for pseudo‐plastic soy systems based on water binding (1983) Journal of Food Science, 48, pp. 1436-1439
• Wallingford, L., Labuza, T.P., Evaluation of the water binding properties of food hydrocolloids by physical/chemical methods and in a low fat meat emulsion (1983) Journal of Food Science, 48, pp. 1-5

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