COMPARISON OF EMULSIFICATION CAPACITIES OF SOME PROTEIN CONCENTRATES

被引：139

作者：

CRENWELGE, DD

DILL, CW

TYBOR, PT

LANDMANN, WA

机构：

[1] TEXAS A&M UNIV, DEPT ANIM SCI, COLLEGE STN, TX 77843 USA

[2] TEXAS A&M UNIV, DEPT BIOCHEM, COLLEGE STN, TX 77843 USA

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb01016.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：175 / 177

页数：3

共 14 条

[1]

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[2]

[Anonymous], 1970, OFFICIAL METHODS ANA

[3]

Becher P, 1965, EMULSIONS THEORY PRA, Vsecond

[4]

BORTON RJ, 1968, FOOD TECHNOL-CHICAGO, V22, P506

[5] SIMPLE METHOD OF ESTIMATING EMULSIFYING CAPACITY OF VARIOUS SAUSAGE MEATS [J].

CARPENTER, JA ;

SAFFLE, RL .

JOURNAL OF FOOD SCIENCE, 1964, 29 (06) :774-&

[6] QUANTITATIVE ANALYSIS OF MILK AND OTHER EMULSIIONS BY INFRA-RED ABSORPTION [J].

GOULDEN, JD .

NATURE, 1961, 191 (479) :905-&

[7]

IVEY FJ, 1970, FOOD TECHNOL-CHICAGO, V24, P1279

[8] EFFECT OF PROCESSING METHOD AND PH OF PRECIPITATION OF YIELDS AND FUNCTIONAL PROPERTIES OF PROTEIN ISOLATES FROM GLANDLESS COTTONSEED [J].

LAWHON, JT ;

CATER, CM .

JOURNAL OF FOOD SCIENCE, 1971, 36 (03) :372-&

[9]

LOWRY OH, 1951, J BIOL CHEM, V193, P265

[10]

PEARSON AM, 1965, FOOD TECHNOL-CHICAGO, V19, P1841

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