SURFACE-ACTIVE PROPERTIES OF FOOD PROTEINS - EFFECTS OF REDUCTION OF DISULFIDE BONDS ON FILM PROPERTIES AND FOAM STABILITY OF GLYCININ

被引：73

作者：

KIM, SH

KINSELLA, JE

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1987.tb13987.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：128 / 131

页数：4

共 30 条

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[5]

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[6]

EDSALL JT, 1953, PROTEINS B, V1

[7]

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PHILLIPS, MC .

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PHILLIPS, MC .

[10]

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