INFLUENCE OF VARIOUS MILK PROTEIN ISOLATES ON ICE-CREAM EMULSION STABILITY

被引：59

作者：

GOFF, HD ^{[1
]}

KINSELLA, JE ^{[1
]}

JORDAN, WK ^{[1
]}

机构：

[1] CORNELL UNIV,ITHACA,NY 14853

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(89)79120-7

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：385 / 397

页数：13

共 23 条

[1]

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[2] MILK-FAT GLOBULE MEMBRANE IN HOMOGENIZED CREAM [J].

DARLING, DF ;

BUTCHER, DW .

[3]

DEWIT JN, 1981, NETH MILK DAIRY J, V35, P47

[4]

DEWIT JN, 1984, NETH MILK DAIRY J, V38, P71

[5]

DICKINSON E, 1982, COLLOIDS FOODS APPL

[6]

Friberg S., 1976, FOOD EMULSIONS

[7]

GOFF HD, 1988, IN PRESS J DAIRY SCI

[8]

HALLING PJ, 1981, CRC CR REV FOOD SCI, V15, P155

[9]

HENSTRA S, 1970, NETH MILK DAIRY J-NE, V24, P45

[10] MILK-PROTEINS - PHYSICOCHEMICAL AND FUNCTIONAL-PROPERTIES [J].

KINSELLA, JE .

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1984, 21 (03) :197-262