STUDIES ON COLLOIDAL PROPERTIES OF WHOLE EGG MAGMA

被引：5

作者：

TORTEN, J

EISENBERG, HK

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb04953.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：1423 / 1428

页数：6

相关论文

共 21 条

[1] BAKER C. M. A., 1962, British Poultry Science, V3, P161, DOI 10.1080/00071666208415471
[2] STUDIES ON GELATION OF EGG-YOLK AND PLASMA UPON FREEZING AND THAWING
CHANG, CH
POWRIE, WD
FENNEMA, O
[J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (06) : 1658 - 1665
[3] DISC GEL ELECTROPHORESIS OF PROTEINS IN NATIVE AND HEAT-TREATED ALBUMEN, YOLK, AND CENTRIFUGED WHOLE EGG
CHANG, P
POWRIE, WD
FENNEMA, O
[J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (06) : 774 - &
[4] ELECTROPHORETIC STUDY OF FRESH, HEATED, SPRAY-DRIED, AND SONICATED EGG-YOLK
CUNNINGHAM, FE
VARADARAJULU, P
[J]. POULTRY SCIENCE, 1973, 52 (01) : 365 - 369
[5] FEENEY RE, 1963, J BIOL CHEM, V238, P1732
[6] SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL-ELECTROPHORESIS OF CHROMATOGRAPHICALLY FRACTIONATED EGG-WHITE
GALYEAN, RD
LANEY, JA
[J]. JOURNAL OF FOOD SCIENCE, 1980, 45 (03) : 460 - 462
[7] ROLE OF EGG-YOLK LIPOPROTEINS IN FATLESS SPONGE CAKE MAKING
GRAHAM, GE
KAMAT, VB
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1977, 28 (01) : 34 - 40
[8] Hayat M. A., 1970, PRINCIPLES TECHNIQUE, V1
[9] KNIGHT RA, 1967, J FOOD TECH, V2, P143
[10] KNIGHTLY WH, 1968, SCI MONOGR, V32, P131