EFFECT OF LIPOPHILIZATION OF SOY PROTEIN ON ITS EMULSION STABILIZING PROPERTIES

[1] STABILITY OF OIL-IN-WATER EMULSIONS .1. EFFECTS OF SURFACE TENSION, LEVEL OF OIL, VISCOSITY AND TYPE OF MEAT PROTEIN [J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (06) : 852 - &

[2] EMULSIFYING PROPERTIES OF SOY PROTEIN - CHARACTERISTICS OF 7S AND 11S PROTEINS [J]. JOURNAL OF FOOD SCIENCE, 1980, 45 (03) : 534 - &

[3] Aoki H., 1977, Journal of Japanese Society of Food Science and Technology [Nippon Shokuhin Kogyo Gakkaishi], V24, P511

[4] AOKI H, 1978, 5TH INT C FOOD SCI T

[5] AOKI H, 1978, NIPPON SHOKUHIN KOGY, V25, P668

[6] AOKI H, 1965, NIPPON NOGEIKAGAKU K, V39, P270

[7] AOKI H, 1979, 26TH GEN M JAP SOC F

[8] CATSIMPOOLAS N, 1970, CEREAL CHEM, V47, P559

[9] CIRCLE SJ, 1972, SOYBEANS CHEM TECHNO, pCH9

[10] FUKUSHIM.D, 1968, CEREAL CHEM, V45, P203

[1] STABILITY OF OIL-IN-WATER EMULSIONS .1. EFFECTS OF SURFACE TENSION, LEVEL OF OIL, VISCOSITY AND TYPE OF MEAT PROTEIN [J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (06) : 852 - &

[2] EMULSIFYING PROPERTIES OF SOY PROTEIN - CHARACTERISTICS OF 7S AND 11S PROTEINS [J]. JOURNAL OF FOOD SCIENCE, 1980, 45 (03) : 534 - &

[3] Aoki H., 1977, Journal of Japanese Society of Food Science and Technology [Nippon Shokuhin Kogyo Gakkaishi], V24, P511

[4] AOKI H, 1978, 5TH INT C FOOD SCI T

[5] AOKI H, 1978, NIPPON SHOKUHIN KOGY, V25, P668

[6] AOKI H, 1965, NIPPON NOGEIKAGAKU K, V39, P270

[7] AOKI H, 1979, 26TH GEN M JAP SOC F

[8] CATSIMPOOLAS N, 1970, CEREAL CHEM, V47, P559

[9] CIRCLE SJ, 1972, SOYBEANS CHEM TECHNO, pCH9

[10] FUKUSHIM.D, 1968, CEREAL CHEM, V45, P203