EFFECTS OF PHOSPHORYLATION ON EMULSIFYING AND FOAMING PROPERTIES AND DIGESTIBILITY OF YEAST PROTEIN

[1] PEPSIN PANCREATIN DIGEST INDEX OF PROTEIN QUALITY EVALUATION [J]. JOURNAL OF NUTRITION, 1964, 83 (03) : 257 - &

[2] COONEY CL, 1984, ADV FOOD RES, V26, P1

[3] DISSOCIATION OF YEAST NUCLEOPROTEIN COMPLEXES BY CHEMICAL PHOSPHORYLATION [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1984, 32 (05) : 1030 - 1032

[4] Fields R, 1972, Methods Enzymol, V25, P464, DOI 10.1016/S0076-6879(72)25042-X

[5] Graham D.E., 1976, THEORY PRACTICE EMUL, P75

[6] GRAHAM DE, 1976, FOAMS, P237

[7] HALLING PJ, 1981, CRC CR REV FOOD SCI, V15, P155

[8] FUNCTIONALITY AND DIGESTIBILITY OF A HIGHLY PHOSPHORYLATED SOYBEAN PROTEIN [J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1984, 48 (01): : 93 - 100

[9] PHOSPHORYLATION OF YEAST PROTEIN - REDUCTION OF RIBONUCLEIC-ACID AND ISOLATION OF YEAST PROTEIN-CONCENTRATE [J]. BIOTECHNOLOGY AND BIOENGINEERING, 1986, 28 (11) : 1690 - 1698

[10] FUNCTIONAL-PROPERTIES OF PHOSPHORYLATED YEAST PROTEIN - SOLUBILITY, WATER-HOLDING CAPACITY, AND VISCOSITY [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1986, 34 (04) : 670 - 674

[1] PEPSIN PANCREATIN DIGEST INDEX OF PROTEIN QUALITY EVALUATION [J]. JOURNAL OF NUTRITION, 1964, 83 (03) : 257 - &

[2] COONEY CL, 1984, ADV FOOD RES, V26, P1

[3] DISSOCIATION OF YEAST NUCLEOPROTEIN COMPLEXES BY CHEMICAL PHOSPHORYLATION [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1984, 32 (05) : 1030 - 1032

[4] Fields R, 1972, Methods Enzymol, V25, P464, DOI 10.1016/S0076-6879(72)25042-X

[5] Graham D.E., 1976, THEORY PRACTICE EMUL, P75

[6] GRAHAM DE, 1976, FOAMS, P237

[7] HALLING PJ, 1981, CRC CR REV FOOD SCI, V15, P155

[8] FUNCTIONALITY AND DIGESTIBILITY OF A HIGHLY PHOSPHORYLATED SOYBEAN PROTEIN [J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1984, 48 (01): : 93 - 100

[9] PHOSPHORYLATION OF YEAST PROTEIN - REDUCTION OF RIBONUCLEIC-ACID AND ISOLATION OF YEAST PROTEIN-CONCENTRATE [J]. BIOTECHNOLOGY AND BIOENGINEERING, 1986, 28 (11) : 1690 - 1698

[10] FUNCTIONAL-PROPERTIES OF PHOSPHORYLATED YEAST PROTEIN - SOLUBILITY, WATER-HOLDING CAPACITY, AND VISCOSITY [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1986, 34 (04) : 670 - 674