STUDIES ON FUNCTION PROPERTIES OF FOOD-GRADE SOYBEAN PRODUCTS .4. WHIPPING AND EMULSIFYING PROPERTIES OF SOYBEAN PRODUCTS

被引：542

作者：

YASUMATSU, K

TODA, J

SAWADA, K

WADA, T

MISAKI, M

MORITAKA, S

ISHII, K

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1972年 / 36卷 / 05期

关键词：

D O I：

10.1080/00021369.1972.10860321

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：719 / +

页数：1

共 10 条

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[2]

INKLAAR PA, 1969, FOOD TECHNOL-CHICAGO, V23, P103

[3] FUNCTIONAL PROPERTIES OF OILSEED PROTEINS [J].

JOHNSON, DW .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1970, 47 (10) :402-&

[4]

NAKAMURA R, 1969, NIPPON NOGEIKAGAKU K, V23, P103

[5]

OTA S, 1968, CHORI KAGAKU, V1, P34

[6]

PEARSON AM, 1965, FOOD TECHNOL, V13, P1841

[7] SOY PRODUCTS FOR MEAT INDUSTRY [J].

RAKOSKY, J .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (06) :1005-&

[8]

SASAKI T, 1938, B CHEM SOC JPN, V13, P669

[9] SOYBEAN PROTEINS - THEIR FUNCTIONAL, CHEMICAL, AND PHYSICAL PROPERTIES [J].

WOLF, WJ .

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[10] STUDIES ON FUNCTIONAL PROPERTIES OF FOOD-GRADE SOYBEAN PRODUCTS .1. CLASSIFICATION OF SOYBEAN PRODUCTS BY THEIR CHEMICAL CONSTITUENTS AND PROTEIN PROPERTIES [J].

YASUMATSU, K ;

TODA, J ;

MORI, H ;

KUWAYAMA, M ;

OKAMOTO, N ;

KAJIKAWA, M ;

ISHII, K .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1972, 36 (04) :523-+

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