FUNCTIONAL-PROPERTIES OF WHEY-POTATO PROTEIN COMPOSITE BLENDS IN A MODEL SYSTEM

被引：29

作者：

JACKMAN, RL

YADA, RY

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb09292.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1427 / &

共 59 条

[1] COMPARISON OF EMULSIFICATION CAPACITIES OF SOME PROTEIN CONCENTRATES [J].

CRENWELGE, DD ;

DILL, CW ;

TYBOR, PT ;

LANDMANN, WA .

JOURNAL OF FOOD SCIENCE, 1974, 39 (01) :175-177

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

CUMPER, CWN .

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

[3]

DEWIT JN, 1981, NETH MILK DAIRY J, V35, P47

[4]

DRAPER NR, 1981, APPLIED REGRESSION A

[5]

FRANZEN KL, 1976, J AGR FOOD CHEM, V24, P914, DOI 10.1021/jf60207a041

[6]

GUY EJ, 1969, J DAIRY SCI, V52, P422

[7]

HALLING PJ, 1981, CRC CR REV FOOD SCI, V15, P155

[8] RELATIONSHIPS OF HYDROPHOBICITY AND NET CHARGE TO THE SOLUBILITY OF MILK AND SOY PROTEINS [J].

HAYAKAWA, S ;

NAKAI, S .

JOURNAL OF FOOD SCIENCE, 1985, 50 (02) :486-491

[9] SURFACE COAGULATION OF PROTEINS DURING SHAKING [J].

HENSON, AF ;

MITCHELL, FR ;

MUSSELLWHITE, PR .

JOURNAL OF COLLOID AND INTERFACE SCIENCE, 1970, 32 (01) :162-+

[10]

HOLM F, 1980, J FOOD TECHNOL, V15, P71, DOI 10.1087/095315102753303724

← 1 2 3 4 5 6 →