EMULSIFYING PROPERTIES OF PEA GLOBULINS AS RELATED TO THEIR ADSORPTION BEHAVIORS

被引：107

作者：

DAGORNSCAVINER, C

GUEGUEN, J

LEFEBVRE, J

机构：

[1] INRA,BIOCHIM & TECHNOL PROT LAB,LA GERAUDIERE,F-44072 NANTES,FRANCE

[2] SOFIPROTEOL,PARIS,FRANCE

[3] INRA,PHYSICOCHIM MACROMOLEC LAB,F-44072 NANTES,FRANCE

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb06607.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：335 / 341

页数：7

共 21 条

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[4]

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[5]

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[6]

DRAPRON R, 1975, ANN TECHNOL AGR, V24, P117

[7]

Graham D.E., 1976, THEORY PRACTICE EMUL, P75

[8]

GRAHAM DE, 1976, THESIS CNAA LONDON

[9] LARGE-SCALE PURIFICATION AND CHARACTERIZATION OF PEA GLOBULINS [J].

GUEGUEN, J ;

VU, AT ;

SCHAEFFER, F .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1984, 35 (09) :1024-1033

[10]

Gueguen J., 1980, LEBENSM WISS TECHNOL, V14, P72

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