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

共 48 条

[31] INFLUENCE OF PH AND SALT CONCENTRATION ON NITROGEN SOLUBILITY AND EMULSIFICATION PROPERTIES OF SOY FLOUR [J].

MCWATTERS, KH ;

HOLMES, MR .

JOURNAL OF FOOD SCIENCE, 1979, 44 (03) :770-773

[32]

MCWATTERS KH, 1979, J FOOD SCI, V44, P781

[33]

Mulder H., 1974, MILK FAT GLOBULE EMU, V4

[34] EMULSIFYING PROPERTIES OF PROTEINS - EVALUATION OF A TURBIDIMETRIC TECHNIQUE [J].

PEARCE, KN ;

KINSELLA, JE .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1978, 26 (03) :716-723

[35]

PHILLIPS MC, 1977, CHEM IND-LONDON, V5, P170

[36] TEXTURE OF ICE CREAM [J].

SHERMAN, P .

JOURNAL OF FOOD SCIENCE, 1965, 30 (02) :201-&

[37]

SHETTY KJ, 1974, ANAL BIOCHEM, V62, P108, DOI 10.1016/0003-2697(74)90372-8

[38] STABILITY OF MILK-FAT EMULSIONS .1. PREPARATION OF MODEL OIL-IN-WATER EMULSIONS AND EVALUATION OF THEIR STABILITY [J].

SMITH, LM ;

DAIRIKI, T .

JOURNAL OF DAIRY SCIENCE, 1975, 58 (09) :1249-1253

[39] PHYSICAL STABILITY OF MILK-FAT EMULSIONS AFTER PROCESSING AS EVALUATED BY RESPONSE SURFACE METHODOLOGY [J].

SMITH, LM ;

CARTER, MB ;

DAIRIKI, T ;

ACUNABONILLA, A ;

WILLIAMS, WA .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1977, 25 (03) :647-653

[40]

SWIFT CE, 1963, FOOD TECHNOL-CHICAGO, V17, P224

← 1 2 3 4 5 →