EMULSIFICATION PROPERTIES OF GROUNDNUT PROTEIN

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

[2] 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 - &

[3] ACTON JC, 1971, J FOOD SCI, V36, P1118

[4] BHATIA D. S., 1966, Journal of Food Science and Technology, V3, P2

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

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

[7] CARPENTER JA, 1965, FOOD TECHNOL, V19, P111

[8] COMPARISON OF EMULSIFICATION CAPACITIES OF SOME PROTEIN CONCENTRATES [J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (01) : 175 - 177

[9] STUDIES ON EMULSIFYING PROPERTIES OF SOME INTRACELLULAR BEEF MUSCLE PROTEINS [J]. JOURNAL OF FOOD SCIENCE, 1963, 28 (06) : 663 - &

[10] INKLAAR PA, 1969, FOOD TECHNOL-CHICAGO, V23, P103

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

[2] 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 - &

[3] ACTON JC, 1971, J FOOD SCI, V36, P1118

[4] BHATIA D. S., 1966, Journal of Food Science and Technology, V3, P2

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

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

[7] CARPENTER JA, 1965, FOOD TECHNOL, V19, P111

[8] COMPARISON OF EMULSIFICATION CAPACITIES OF SOME PROTEIN CONCENTRATES [J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (01) : 175 - 177

[9] STUDIES ON EMULSIFYING PROPERTIES OF SOME INTRACELLULAR BEEF MUSCLE PROTEINS [J]. JOURNAL OF FOOD SCIENCE, 1963, 28 (06) : 663 - &

[10] INKLAAR PA, 1969, FOOD TECHNOL-CHICAGO, V23, P103