PROPERTIES OF OVALBUMIN, CONALBUMIN, AND LYSOZYME AT AN OIL-WATER INTERFACE AND IN AN EMULSION SYSTEM

被引：8

作者：

ACTON, JC

KROPP, PS

DICK, RL

机构：

来源：

关键词：

D O I：

10.3382/ps.0690694

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：694 / 701

页数：8

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[4]

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[5]

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[6] ADSORBED SURFACE FILMS OF EGG ALBUMIN [J].

BULL, HB .

[7] PROTEINS AS EMULSIFIERS - METHODS FOR ASSESSING THE ROLE [J].

CANTE, CJ ;

FRANZEN, RW ;

SALEEB, FZ .

[8]

DEFEIJTER JA, 1987, FOOD EMULSIONS FOAMS, P72

[9]

HALLING PJ, 1981, CRC CR REV FOOD SCI, V15, P155

[10]

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