PROTEIN-STABILIZED EMULSIONS - EFFECTS OF MODIFICATION ON THE EMULSIFYING ACTIVITY OF BOVINE SERUM-ALBUMIN IN A MODEL SYSTEM

被引：61

作者：

WANISKA, RD ^{[1
]}

SHETTY, JK ^{[1
]}

KINSELLA, JE ^{[1
]}

机构：

[1] CORNELL UNIV,INST FOOD SCI,ITHACA,NY 14853

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1981年 / 29卷 / 04期

关键词：

D O I：

10.1021/jf00106a037

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：826 / 831

页数：6

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