CONTRIBUTION OF EGG-YOLK LIPOPROTEINS TO CAKE STRUCTURE

被引：29

作者：

KAMAT, VB ^{[1
]}

LAWRENCE, GA ^{[1
]}

HART, CJ ^{[1
]}

YOELL, R ^{[1
]}

机构：

[1] UNILEVER RES LAB,WELWYN,HERTFORDSHIRE,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1973年 / 24卷 / 01期

关键词：

D O I：

10.1002/jsfa.2740240112

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：77 / 88

页数：12

共 9 条

[1]

Cook W. H., 1969, STRUCTURAL FUNCTIONA, P579

[2] PHYSICAL STUDIES OF EGG-YOLK LOW-DENSITY LIPOPROTEIN [J].

KAMAT, VB ;

SHIPLEY, GG ;

STUBBS, JM ;

BARRATT, MD ;

DARKE, A ;

LESLIE, RB ;

LAWRENCE, GA .

CHEMISTRY AND PHYSICS OF LIPIDS, 1972, 9 (01) :1-+

[3]

MACDONNELL LR, 1955, FOOD TECHNOL-CHICAGO, V9, P49

[4] FRACTIONATION + CHARACTERIZATION OF LOW-DENSITY LIPOPROTEINS OF HENS EGG YOLK [J].

MARTIN, WG ;

AUGUSTYNIAK, J ;

COOK, WH .

BIOCHIMICA ET BIOPHYSICA ACTA, 1964, 84 (06) :714-&

[5]

NAKAMURA R, 1964, AGR BIOL CHEM TOKYO, V28, P530

[6] ELECTRON MICROSCOPY OF VERY LOW DENS2TY LIPOPROTEINS FROM EGG YOLK USING NEGATIVE STAINING [J].

NICHOLS, AV ;

FORTE, GM ;

COGGIOLA, EL .

BIOCHIMICA ET BIOPHYSICA ACTA, 1969, 175 (02) :451-&

[7] GELATION OF EGG YOLK [J].

POWRIE, WD ;

LITTLE, H ;

LOPEZ, A .

JOURNAL OF FOOD SCIENCE, 1963, 28 (01) :38-+

[8]

Schultz J. R., 1967, BAKERS DIG, V41, P56

[9]

TATTRIE NH, 1969, SCI3298 MON

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