FUNCTIONAL-PROPERTIES OF HEAT-DENATURED WHEY PROTEINS .2. EMULSIFICATION AND FOAMING PROPERTIES

被引：0

作者：

MUTILANGI, WAM

KILARA, A

机构：

来源：

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 1985年 / 40卷 / 07期

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：391 / 393

页数：3

共 9 条

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[2]

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[3]

MUTILANGI WAM, 1985, MILCHWISSENSCHAFT, V40, P338

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[7] RELATIONSHIPS OF HYDROPHOBICITY TO EMULSIFYING PROPERTIES OF HEAT DENATURED PROTEINS [J].

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JOURNAL OF FOOD SCIENCE, 1983, 48 (01) :26-32

[8] FOAMING PROPERTIES OF PROTEINS - EVALUATION OF A COLUMN AERATION APPARATUS USING OVALBUMIN [J].

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[9]

1981, GRAPH USERS GUIDE

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