EMULSIFYING PROPERTIES OF SOY PROTEIN - CHARACTERISTICS OF 7S AND 11S PROTEINS

[1] STABILITY OF OIL-IN-WATER EMULSIONS .1. EFFECTS OF SURFACE TENSION, LEVEL OF OIL, VISCOSITY AND TYPE OF MEAT PROTEIN [J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (06) : 852 - &

[2] AOKI H, 1978, J JPN SOC FOOD SCI, V25, P668

[3] AOKI H, 1977, J JPN SOC FOOD SCI, V24, P618

[4] Aoki H., 1977, Journal of Japanese Society of Food Science and Technology [Nippon Shokuhin Kogyo Gakkaishi], V24, P511

[5] AOKI H, 1978, 5TH INT C FOOD SCI T

[6] AOKI H, 1976, J JAP SOC FOOD SCI T, V23, P26

[7] AOKI H, 1979, 26TH GEN M JAP SOC F

[8] AOKI H, 1969, J AGRI CHEM SOC JAPA, V43, P488

[9] Aoki H. H., 1970, Journal of Food Science and Technology (Tokyo), V17, P129

[10] STRUCTURE, PHYSICAL AND CHEMICAL PROPERTIES OF SOY BEAN PROTEIN GLYCININ [J]. BIOCHIMICA ET BIOPHYSICA ACTA, 1975, 412 (02) : 214 - 228

[1] STABILITY OF OIL-IN-WATER EMULSIONS .1. EFFECTS OF SURFACE TENSION, LEVEL OF OIL, VISCOSITY AND TYPE OF MEAT PROTEIN [J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (06) : 852 - &

[2] AOKI H, 1978, J JPN SOC FOOD SCI, V25, P668

[3] AOKI H, 1977, J JPN SOC FOOD SCI, V24, P618

[4] Aoki H., 1977, Journal of Japanese Society of Food Science and Technology [Nippon Shokuhin Kogyo Gakkaishi], V24, P511

[5] AOKI H, 1978, 5TH INT C FOOD SCI T

[6] AOKI H, 1976, J JAP SOC FOOD SCI T, V23, P26

[7] AOKI H, 1979, 26TH GEN M JAP SOC F

[8] AOKI H, 1969, J AGRI CHEM SOC JAPA, V43, P488

[9] Aoki H. H., 1970, Journal of Food Science and Technology (Tokyo), V17, P129

[10] STRUCTURE, PHYSICAL AND CHEMICAL PROPERTIES OF SOY BEAN PROTEIN GLYCININ [J]. BIOCHIMICA ET BIOPHYSICA ACTA, 1975, 412 (02) : 214 - 228