SURFACE-ACTIVITY OF FOOD PROTEINS - RELATIONSHIPS BETWEEN SURFACE PRESSURE DEVELOPMENT, VISCOELASTICITY OF INTERFACIAL FILMS AND FOAM STABILITY OF BOVINE SERUM-ALBUMIN

被引：59

作者：

KIM, SH

KINSELLA, JE

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1985.tb10525.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1526 / 1530

页数：5

共 27 条

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