COMPARISON OF EMULSIFICATION CAPACITIES OF SOME PROTEIN CONCENTRATES

[1] ACTON JC, 1972, J FOOD SCI, V37, P904, DOI 10.1111/j.1365-2621.1972.tb03699.x

[2] [Anonymous], 1970, OFFICIAL METHODS ANA

[3] Becher P, 1965, EMULSIONS THEORY PRA, Vsecond

[4] BORTON RJ, 1968, FOOD TECHNOL-CHICAGO, V22, P506

[5] SIMPLE METHOD OF ESTIMATING EMULSIFYING CAPACITY OF VARIOUS SAUSAGE MEATS [J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (06) : 774 - &

[6] QUANTITATIVE ANALYSIS OF MILK AND OTHER EMULSIIONS BY INFRA-RED ABSORPTION [J]. NATURE, 1961, 191 (479) : 905 - &

[7] IVEY FJ, 1970, FOOD TECHNOL-CHICAGO, V24, P1279

[8] EFFECT OF PROCESSING METHOD AND PH OF PRECIPITATION OF YIELDS AND FUNCTIONAL PROPERTIES OF PROTEIN ISOLATES FROM GLANDLESS COTTONSEED [J]. JOURNAL OF FOOD SCIENCE, 1971, 36 (03) : 372 - &

[9] LOWRY OH, 1951, J BIOL CHEM, V193, P265

[10] PEARSON AM, 1965, FOOD TECHNOL-CHICAGO, V19, P1841

[1] ACTON JC, 1972, J FOOD SCI, V37, P904, DOI 10.1111/j.1365-2621.1972.tb03699.x

[2] [Anonymous], 1970, OFFICIAL METHODS ANA

[3] Becher P, 1965, EMULSIONS THEORY PRA, Vsecond

[4] BORTON RJ, 1968, FOOD TECHNOL-CHICAGO, V22, P506

[5] SIMPLE METHOD OF ESTIMATING EMULSIFYING CAPACITY OF VARIOUS SAUSAGE MEATS [J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (06) : 774 - &

[6] QUANTITATIVE ANALYSIS OF MILK AND OTHER EMULSIIONS BY INFRA-RED ABSORPTION [J]. NATURE, 1961, 191 (479) : 905 - &

[7] IVEY FJ, 1970, FOOD TECHNOL-CHICAGO, V24, P1279

[8] EFFECT OF PROCESSING METHOD AND PH OF PRECIPITATION OF YIELDS AND FUNCTIONAL PROPERTIES OF PROTEIN ISOLATES FROM GLANDLESS COTTONSEED [J]. JOURNAL OF FOOD SCIENCE, 1971, 36 (03) : 372 - &

[9] LOWRY OH, 1951, J BIOL CHEM, V193, P265

[10] PEARSON AM, 1965, FOOD TECHNOL-CHICAGO, V19, P1841