PROTEINACEOUS GELLING SYSTEMS AND THEIR COMPLEXES WITH POLYSACCHARIDES

被引:61
作者
STAINSBY, G
机构
关键词
D O I
10.1016/0308-8146(80)90003-5
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
引用
收藏
页码:3 / 14
页数:12
相关论文
共 23 条
[1]  
BUNGENBERGDEJON.HG, 1949, COLLOID SCI, V2
[2]   STABILIZATION OF CALCIUM SENSITIVE PLANT PROTEINS BY K-CARRAGEENAN [J].
CHAKRABO.BK ;
RANDOLPH, HE .
JOURNAL OF FOOD SCIENCE, 1972, 37 (05) :719-&
[3]  
COMPER WD, 1978, PHYSL REV, V56, P295
[4]  
FESSLER JH, 1957, NATURE LOND, V76, P124
[5]   MEASUREMENT OF AMINO GROUPS IN PROTEINS AND PEPTIDES [J].
FIELDS, R .
BIOCHEMICAL JOURNAL, 1971, 124 (03) :581-&
[6]  
FLORY PJ, 1977, CONT TOPICS POLYM SC, V2, P1
[7]  
HILL TL, 1960, STATISTICAL MECHANIC, P226
[8]   USE OF 3 DYE-BINDING PROCEDURES FOR ASSESSMENT OF HEAT DAMAGE TO FOOD PROTEINS [J].
HURRELL, RF ;
CARPENTER, KJ .
BRITISH JOURNAL OF NUTRITION, 1975, 33 (01) :101-115
[9]   NATURE OF INTERACTION BETWEEN SOME ANIONIC POLYSACCHARIDES AND PROTEINS [J].
IMESON, AP ;
LEDWARD, DA ;
MITCHELL, JR .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1977, 28 (08) :661-668
[10]  
IMESON AP, 1978, J FOOD TECHNOL, V13, P329, DOI 10.1108/08876049910282583