PROTEIN-STABILIZED EMULSIONS - EFFECTS OF MODIFICATION ON THE EMULSIFYING ACTIVITY OF BOVINE SERUM-ALBUMIN IN A MODEL SYSTEM

被引：61
|
作者：
WANISKA, RD [1 ]
SHETTY, JK [1 ]
KINSELLA, JE [1 ]
机构：
[1] CORNELL UNIV,INST FOOD SCI,ITHACA,NY 14853
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1981年 / 29卷 / 04期
关键词：
D O I：
10.1021/jf00106a037
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：826 / 831
页数：6
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