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International Journal of Polymer Science
Volume 2015, Article ID 682596, 7 pages
http://dx.doi.org/10.1155/2015/682596
Research Article

The Investigation of Virginiamycin-Added Fungal Fermentation on the Size and Immunoreactivity of Heat-Sensitive Soy Protein

1Grain Science and Industry Department, Kansas State University, Manhattan, KS 66506, USA
2Human Nutrition Department, Kansas State University, Manhattan, KS 66506, USA
3Biology & Microbiology Department, South Dakota State University, Brookings, SD 57006, USA

Received 21 January 2015; Accepted 15 April 2015

Academic Editor: Long Yu

Copyright © 2015 Liyan Chen et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Liyan Chen, Praveen V. Vadlani, Ronald L. Madl, Weiqun Wang, Yongcheng Shi, and William R. Gibbons, “The Investigation of Virginiamycin-Added Fungal Fermentation on the Size and Immunoreactivity of Heat-Sensitive Soy Protein,” International Journal of Polymer Science, vol. 2015, Article ID 682596, 7 pages, 2015. https://doi.org/10.1155/2015/682596.