FUNCTIONAL PROPERTIES OF ALFALFA LEAF PROTEIN - FOAMING

被引：36

作者：

WANG, JC ^{[1
]}

KINSELLA, JE ^{[1
]}

机构：

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

来源：

JOURNAL OF FOOD SCIENCE | 1976年 / 41卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1976.tb00655.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：498 / 501

页数：4

共 34 条

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[3]

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[5] EFFECT OF PH, CONCENTRATION, AND TEMPERATURE ON STRENGTH OF CYTOPLASMIC PROTEIN FOAMS [J].

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[6] SPREAD MONOLAYERS OF PROTEIN [J].

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[7]

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[8]

CHEN L, 1975, J MILK FOOD TECHNOL, V38, P39

[9]

COONEY CM, 1973, J DAIRY SCI, V56, P635

[10] THE STABILIZATION OF FOAMS BY PROTEINS [J].

CUMPER, CWN .

TRANSACTIONS OF THE FARADAY SOCIETY, 1953, 49 (11) :1360-1369

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