SELECTED RHEOLOGICAL PROPERTIES OF PH-ADJUSTED OR SUCCINYLATED EGG-ALBUMIN

被引：16

作者：

GOSSETT, PW ^{[1
]}

RIZVI, SSH ^{[1
]}

BAKER, RC ^{[1
]}

机构：

[1] CORNELL UNIV,DEPT FOOD SCI,ITHACA,NY 14853

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb03500.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1395 / 1399

页数：5

共 15 条

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[2]

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[4] EFFECT OF PH AND OF SUCCINYLATION ON THE WATER-RETENTION PROPERTIES OF COAGULATED, FROZEN AND THAWED EGG-ALBUMIN [J].

GOSSETT, PW ;

BAKER, RC .

JOURNAL OF FOOD SCIENCE, 1983, 48 (05) :1391-1394

[5]

GOSSETT PW, 1983, THESIS CORNELL U ITH

[6] RHEOLOGICAL PROPERTIES OF 2 HEAT-INDUCED PROTEIN GELS [J].

HICKSON, DW ;

DILL, CW ;

MORGAN, RG ;

SWEAT, VE ;

SUTER, DA ;

CARPENTER, ZL .

JOURNAL OF FOOD SCIENCE, 1982, 47 (03) :783-&

[7]

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[8] EFFECTS OF LEVELS OF FAT AND PROTEIN ON STABILITY AND VISCOSITY OF EMULSIONS PREPARED FROM MECHANICALLY DEBONED POULTRY MEAT [J].

MAYFIELD, TL ;

HALE, KK ;

RAO, VNM ;

ANGULOCHACON, IA .

JOURNAL OF FOOD SCIENCE, 1978, 43 (01) :197-201

[9]

OSUGA DT, 1977, FOOD PROTEINS, P209

[10]

PISTILIS JG, 1975, T ASAE, V18, P347

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