EMULSIFYING PROPERTIES OF PROTEINS - EVALUATION OF A TURBIDIMETRIC TECHNIQUE

被引：2183
作者：
PEARCE, KN
KINSELLA, JE
机构：
[1] CORNELL UNIV,DEPT FOOD SCI,ITHACA,NY 14853
[2] NEW ZEALAND DAIRY RES INST,PALMERSTON NORTH,NEW ZEALAND
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1978年 / 26卷 / 03期
关键词：
D O I：
10.1021/jf60217a041
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：716 / 723
页数：8
相关论文
共 41 条
[1]  
ACTON JC, 1972, J FOOD SCI, V37, P904, DOI 10.1111/j.1365-2621.1972.tb03699.x
[2]   STABILITY OF OIL-IN-WATER EMULSIONS .1. EFFECTS OF SURFACE TENSION, LEVEL OF OIL, VISCOSITY AND TYPE OF MEAT PROTEIN [J].
ACTON, JC ;
SAFFLE, RL .
JOURNAL OF FOOD SCIENCE, 1970, 35 (06) :852-&
[3]   EVALUATION OF EMULSION STABILITY BY DIFFUSE REFLECTANCE SPECTROSCOPY [J].
AKERS, MJ ;
LACH, JL .
JOURNAL OF PHARMACEUTICAL SCIENCES, 1976, 65 (02) :216-222
[4]   SIMPLE METHOD FOR DETERMINATION OF AVERAGE PARTICLE-SIZE OF COARSE SUSPENSIONS FROM MEASUREMENTS OF APPARENT SPECIFIC TURBIDITY [J].
BAGCHI, P ;
VOLD, RD .
JOURNAL OF COLLOID AND INTERFACE SCIENCE, 1975, 53 (02) :194-201
[5]  
Becher P, 1965, EMULSIONS THEORY PRA, Vsecond
[6]   SIMPLE METHOD OF ESTIMATING EMULSIFYING CAPACITY OF VARIOUS SAUSAGE MEATS [J].
CARPENTER, JA ;
SAFFLE, RL .
JOURNAL OF FOOD SCIENCE, 1964, 29 (06) :774-&
[7]   PHYSICOCHEMICAL AND BIOLOGICAL ASPECTS OF PROTEINS AT INTERFACES [J].
CHEESMAN, DF ;
DAVIES, JT .
ADVANCES IN PROTEIN CHEMISTRY, 1954, 9 :439-501
[8]  
CHRISTIAN JA, 1967, FOOD TECHNOL-CHICAGO, V21, P1024
[9]   COMPARISON OF EMULSIFICATION CAPACITIES OF SOME PROTEIN CONCENTRATES [J].
CRENWELGE, DD ;
DILL, CW ;
TYBOR, PT ;
LANDMANN, WA .
JOURNAL OF FOOD SCIENCE, 1974, 39 (01) :175-177
[10]  
Foley J., 1971, Journal of the Society of Dairy Technology, V24, P54, DOI 10.1111/j.1471-0307.1971.tb01859.x
12345