SELECTED RHEOLOGICAL PROPERTIES OF PH-ADJUSTED OR SUCCINYLATED EGG-ALBUMIN

被引：16

作者：

GOSSETT, PW ^{[1
]}

RIZVI, SSH ^{[1
]}

BAKER, RC ^{[1
]}

机构：

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

来源：

关键词：

D O I：

10.1111/j.1365-2621.1983.tb03500.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1395 / 1399

页数：5

共 15 条

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[4] EFFECT OF PH AND OF SUCCINYLATION ON THE WATER-RETENTION PROPERTIES OF COAGULATED, FROZEN AND THAWED EGG-ALBUMIN
GOSSETT, PW
BAKER, RC
[J]. JOURNAL OF FOOD SCIENCE, 1983, 48 (05) : 1391 - 1394
[5] GOSSETT PW, 1983, THESIS CORNELL U ITH
[6] RHEOLOGICAL PROPERTIES OF 2 HEAT-INDUCED PROTEIN GELS
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DILL, CW
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SUTER, DA
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[J]. JOURNAL OF FOOD SCIENCE, 1982, 47 (03) : 783 - &
[7] HODGMAN CD, 1959, CRC HDB CHEM PHYSICS, P2169
[8] EFFECTS OF LEVELS OF FAT AND PROTEIN ON STABILITY AND VISCOSITY OF EMULSIONS PREPARED FROM MECHANICALLY DEBONED POULTRY MEAT
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HALE, KK
RAO, VNM
ANGULOCHACON, IA
[J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (01) : 197 - 201
[9] OSUGA DT, 1977, FOOD PROTEINS, P209
[10] PISTILIS JG, 1975, T ASAE, V18, P347