GELATION PROPERTIES OF ALBUMIN PROTEINS, SINGLY AND IN COMBINATION

被引：64

作者：

JOHNSON, TM

ZABIK, ME

机构：

来源：

关键词：

D O I：

10.3382/ps.0602071

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：2071 / 2083

页数：13

共 16 条

[1]

BALDWIN RE, 1977, EGG SCI TECHNOLOGY, P246

[2]

CATSIMPOOLAS N, 1970, CEREAL CHEM, V47, P559

[3]

CUNNINGHAM F. E., 1965, FOOD TECHNOL, V19, P136

[4] PROTEIN GELS [J].

FERRY, JD .

ADVANCES IN PROTEIN CHEMISTRY, 1948, 4 :1-78

[5] GELATION AND THICKENING PHENOMENA OF VEGETABLE PROTEIN PRODUCTS [J].

FLEMING, SE ;

SOSULSKI, FW ;

HAMON, NW .

[6]

Gill J. L., 1978, Design and Analysis of Experiments in the Animal and Medical Sciences, V1

HERMANSSON, AM ;

AKESSON, C .

[8]

JOHNSON TM, 1981, J FOOD SCI

[9]

KINSELLA J E, 1976, Critical Reviews in Food Science and Nutrition, V7, P219

[10]

LINEWEAVER H, 1947, J BIOL CHEM, V171, P565