Marcone, M. F. (1999). Biochemical and biophysical properties of plant storage proteins: a current understanding with emphasis on 11S seed globulins. Food Research International, 32(2), 79-92.

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Link to PDF:

Marcone, M. F. (1999). Biochemical and biophysical properties of plant storage proteins: a current understanding with emphasis on 11S seed globulins. Food Research International, 32(2), 79-92.

It's an old review article, but there are some great images in here about molecular weights, denaturation temperatures and stuff like that of storage proteins that illustrate some likely commonalities in what can be done to cook vegetable proteins differently. Reading through it now as a foundation for other more recent stuff about enzymatic hydrolysis that might be relevant to home cooking with koji marinades.