STUDIES ON FUNCTION PROPERTIES OF FOOD-GRADE SOYBEAN PRODUCTS .4. WHIPPING AND EMULSIFYING PROPERTIES OF SOYBEAN PRODUCTS

被引：532

作者：

YASUMATSU, K

TODA, J

SAWADA, K

WADA, T

MISAKI, M

MORITAKA, S

ISHII, K

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1972年 / 36卷 / 05期

关键词：

D O I：

10.1080/00021369.1972.10860321

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：719 / +

页数：1

共 10 条

[1] ELDRIDGE AC, 1963, FOOD TECHNOL-CHICAGO, V17, P1592
[2] INKLAAR PA, 1969, FOOD TECHNOL-CHICAGO, V23, P103
[3] FUNCTIONAL PROPERTIES OF OILSEED PROTEINS
JOHNSON, DW
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1970, 47 (10) : 402 - &
[4] NAKAMURA R, 1969, NIPPON NOGEIKAGAKU K, V23, P103
[5] OTA S, 1968, CHORI KAGAKU, V1, P34
[6] PEARSON AM, 1965, FOOD TECHNOL, V13, P1841
[7] SOY PRODUCTS FOR MEAT INDUSTRY
RAKOSKY, J
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (06) : 1005 - &
[8] SASAKI T, 1938, B CHEM SOC JPN, V13, P669
[9] SOYBEAN PROTEINS - THEIR FUNCTIONAL, CHEMICAL, AND PHYSICAL PROPERTIES
WOLF, WJ
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (06) : 969 - &
[10] STUDIES ON FUNCTIONAL PROPERTIES OF FOOD-GRADE SOYBEAN PRODUCTS .1. CLASSIFICATION OF SOYBEAN PRODUCTS BY THEIR CHEMICAL CONSTITUENTS AND PROTEIN PROPERTIES
YASUMATSU, K
TODA, J
MORI, H
KUWAYAMA, M
OKAMOTO, N
KAJIKAWA, M
ISHII, K
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1972, 36 (04): : 523 - +