DETERMINATION OF EMULSIFYING PROPERTIES OF SOME PROTEINS BY CONDUCTIVITY MEASUREMENTS

被引：72

作者：

KATO, A

FUJISHIGE, T

MATSUDOMI, N

KOBAYASHI, K

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb13276.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：56 / &

共 14 条

[1] STABILITY OF OIL-IN-WATER EMULSIONS .1. EFFECTS OF SURFACE TENSION, LEVEL OF OIL, VISCOSITY AND TYPE OF MEAT PROTEIN [J].

ACTON, JC ;

SAFFLE, RL .

JOURNAL OF FOOD SCIENCE, 1970, 35 (06) :852-&

[2]

ALDERTON G, 1946, J BIOL CHEM, V164, P1

[3] A SIMPLE AND RAPID PROCEDURE FOR PREPARATION OF LARGE QUANTITIES OF PURE OVOTRANSFERRIN [J].

AZARI, P ;

BAUGH, RF .

ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1967, 118 (01) :138-&

[4] SIMPLE METHOD OF ESTIMATING EMULSIFYING CAPACITY OF VARIOUS SAUSAGE MEATS [J].

CARPENTER, JA ;

SAFFLE, RL .

JOURNAL OF FOOD SCIENCE, 1964, 29 (06) :774-&

[5] The hydrogen ion dissociation curve of the crystalline albumin of the hen's egg. [J].

Kekwick, RA ;

Cannan, RK .

BIOCHEMICAL JOURNAL, 1936, 30 :227-234

[6] SIMPLE METHOD FOR EMULSION ENDPOINT DETERMINATIONS [J].

MARSHALL, WH ;

DUTSON, TR ;

CARPENTER, ZL ;

SMITH, GC .

JOURNAL OF FOOD SCIENCE, 1975, 40 (04) :896-897

[7] 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

[8] 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

[9]

SWIFT CE, 1961, FOOD TECHNOL-CHICAGO, V15, P468

[10] ISOLATION AND CHARACTERIZATION OF MULTIPLE 7S GLOBULINS OF SOYBEAN PROTEINS [J].

THANH, VH ;

OKUBO, K ;

SHIBASAKI, K .

PLANT PHYSIOLOGY, 1975, 56 (01) :19-22

← 1 2 →