RHEOLOGICAL PROPERTIES OF 2 HEAT-INDUCED PROTEIN GELS

被引：53

作者：

HICKSON, DW

DILL, CW

MORGAN, RG

SWEAT, VE

SUTER, DA

CARPENTER, ZL

机构：

[1] TEXAS A&M UNIV,DEPT ANIM SCI,COLLEGE STN,TX 77843

[2] TEXAS A&M UNIV,DEPT AGR ENGN,COLLEGE STN,TX 77843

[3] RALSTON PURINA CO,CORP RES & DEV,ST LOUIS,MO 63188

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb12714.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：783 / &

共 14 条

[1]

[Anonymous], 1970, OFFICIAL METHODS ANA

[2]

DILL CW, 1975, NATIONAL PROVISIONER, V173, P14

[3]

Ferry J. D., 1948, ADV PROTEIN CHEM

[4]

HAMM R, 1963, RECENT ADV FOOD SCI

[5]

HARPER JP, 1978, J FOOD SCI, V43, P1204, DOI 10.1111/j.1365-2621.1978.tb15270.x

[6]

HICKSON DW, 1980, J ANIM SCI, V51, P69, DOI 10.2527/jas1980.51169x

[7]

JONES DC, 1972, STEP GROWTH POLYMERI

[8] On the structure of native, denatured, and coagulated proteins [J].

Mirsky, AE ;

Pauling, L .

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, 1936, 22 :439-447

[9]

MORGAN RG, 1979, 1979 SUMM M AM SOC A

[10] PLASMA-PROTEIN ISOLATE AND TEXTURED SOY PROTEIN IN GROUND-BEEF FORMULATIONS [J].

SEIDEMAN, SC ;

SMITH, GC ;

CARPENTER, ZL ;

DILL, CW .

JOURNAL OF FOOD SCIENCE, 1979, 44 (04) :1032-1035

← 1 2 →