FUNCTIONAL PROPERTIES OF A SOY CONCENTRATE AND A SOY ISOLATED IN SIMPLE SYSTEMS AND IN A FOOD SYSTEM - EMULSION PROPERTIES, THICKENING FUNCTION AND FAT-ABSORPTION

被引：29

作者：

HUTTON, CW

CAMPBELL, AM

机构：

[1] UNIV TENNESSEE,COLL HOME ECON,KNOXVILLE,TN 37916

[2] UNIV TENNESSEE,AGR EXPT STN,KNOXVILLE,TN 37916

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb01522.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：457 / 460

页数：4

相关论文

共 13 条

[1] [Anonymous], 1970, OFFICIAL METHODS ANA
[2] CATSIMPOOLAS N, 1970, CEREAL CHEM, V47, P559
[3] CIRCLE SJ, 1964, CEREAL CHEM, V41, P157
[4] COMPARISON OF EMULSIFICATION CAPACITIES OF SOME PROTEIN CONCENTRATES
CRENWELGE, DD
DILL, CW
TYBOR, PT
LANDMANN, WA
[J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (01) : 175 - 177
[5] SOME FACTORS INFLUENCING GELATION AND STABILITY OF SOY PROTEIN DISPERSIONS
EHNINGER, JN
PRATT, DE
[J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (05) : 892 - 896
[6] VISCOSITY AND WATER ABSORPTION CHARACTERISTICS OF SLURRIES OF SUNFLOWER AND SOYBEAN FLOURS, CONCENTRATES AND ISOLATES
FLEMING, SE
SOSULSKI, FW
KILARA, A
HUMBERT, ES
[J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (01) : 188 - 191
[7] Hermansson A. -M., 1972, Leben-smittel Wissenschaft u. Technol., V5, P24
[8] FUNCTIONAL PROPERTIES OF ADDED PROTEINS CORRELATED WITH PROPERTIES OF MEAT SYSTEMS - EFFECT OF SALT ON WATER-BINDING PROPERTIES OF MODEL MEAT SYSTEMS
HERMANSSON, AM
AKESSON, C
[J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (03) : 603 - 610
[9] HUTTON CW, 1975, THESIS U TENNESSEE
[10] HUTTON CW, 1977, J FOOD SCI, V42