EMULSIFYING PROPERTIES OF PROTEINS - EVALUATION OF A TURBIDIMETRIC TECHNIQUE

被引：2145

作者：

PEARCE, KN

KINSELLA, JE

机构：

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

[2] NEW ZEALAND DAIRY RES INST,PALMERSTON NORTH,NEW ZEALAND

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1978年 / 26卷 / 03期

关键词：

D O I：

10.1021/jf60217a041

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：716 / 723

页数：8

相关论文

共 41 条

[31] TRUE LC, 1975, J DAIRY SCI, V58, P800
[32] APPLICATIONS OF PULSED NMR TO FATTY EMULSIONS
TRUMBETAS, J
FIORITI, JA
SIMS, RJ
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1976, 53 (12) : 722 - 726
[33] DEVELOPMENT OF A MICRO-EMULSIFIER
TSAI, RYT
CASSENS, RG
BRISKEY, EJ
[J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (03) : 299 - &
[34] SOME FUNCTIONAL PROPERTIES OF PROTEIN ISOLATES FROM YEAST, SACCHAROMYCES-FRAGILIS
VANANUVAT, P
KINSELLA, JE
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1975, 23 (04) : 613 - 616
[35] WALSTRA P., 1965, Nederlandsch Melk- en Zuiveltijdschrift, V19, P93
[36] FUNCTIONAL PROPERTIES OF NOVEL PROTEINS - ALFALFA LEAF PROTEIN
WANG, JC
KINSELLA, JE
[J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (02) : 286 - 292
[37] MEASUREMENT OF EMULSIFYING CAPACITY BY ELECTRICAL RESISTANCE
WEBB, NB
IVEY, FJ
CRAIG, HB
JONES, VA
MONROE, RJ
[J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (04) : 501 - &
[38] PROTEIN CONCENTRATE FROM NORMAL AND HIGH-LYSINE CORNS BY ALKALINE EXTRACTION - COMPOSITION AND PROPERTIES
WU, YV
SEXSON, KR
[J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (03) : 512 - 515
[39] STUDIES ON FUNCTION PROPERTIES OF FOOD-GRADE SOYBEAN PRODUCTS .4. WHIPPING AND EMULSIFYING PROPERTIES OF SOYBEAN PRODUCTS
YASUMATSU, K
TODA, J
SAWADA, K
WADA, T
MISAKI, M
MORITAKA, S
ISHII, K
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1972, 36 (05): : 719 - +
[40] [No title captured]

← 1 2 3 4 5 →