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
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：391 / 393
页数：3
相关论文
共 50 条
  • [21] FUNCTIONAL-PROPERTIES OF PLANT-PROTEINS .2. SELECTED PHYSICOCHEMICAL PROPERTIES OF NATIVE AND DENATURED PROTEIN ISOLATES FROM FABA BEANS, SOYBEANS, AND SUNFLOWER SEED
    SCHWENKE, KD
    PRAHL, L
    RAUSCHAL, E
    GWIAZDA, S
    DABROWSKI, K
    RUTKOWSKI, A
    NAHRUNG-FOOD, 1981, 25 (01): : 59 - 69
  • [22] FUNCTIONAL-PROPERTIES OF PROTEINS IN FOODS
    WILDING, P
    LILLFORD, PJ
    REGENSTEIN, JM
    JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY B-BIOTECHNOLOGY, 1984, 34 (03): : 182 - 189
  • [23] FUNCTIONAL-PROPERTIES OF GUAR PROTEINS
    NATH, JP
    RAO, MSN
    JOURNAL OF FOOD SCIENCE, 1981, 46 (04) : 1255 - 1259
  • [24] FUNCTIONAL-PROPERTIES OF SOY PROTEINS
    KINSELLA, JE
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1979, 56 (03) : 242 - 258
  • [25] MICROENCAPSULATING PROPERTIES OF WHEY PROTEINS .2. COMBINATION OF WHEY PROTEINS WITH CARBOHYDRATES
    YOUNG, SL
    SARDA, X
    ROSENBERG, M
    JOURNAL OF DAIRY SCIENCE, 1993, 76 (10) : 2878 - 2885
  • [26] SURFACE-PROPERTIES AND EMULSIFICATION BEHAVIOR OF DENATURED SOY PROTEINS
    NIR, I
    FELDMAN, Y
    ASERIN, A
    GARTI, N
    JOURNAL OF FOOD SCIENCE, 1994, 59 (03) : 606 - 610
  • [27] Fine-stranded and particulate aggregates of heat-denatured whey proteins visualized by atomic force microscopy
    Ikeda, S
    Morris, VJ
    BIOMACROMOLECULES, 2002, 3 (02) : 382 - 389
  • [28] THE INFLUENCE OF ENZYMATIC HYDROLYSIS ON FOAMING PROPERTIES OF WHEY PROTEINS
    Dryakova, A.
    Curda, L.
    Kumsta, M.
    Chocenska, L.
    JOURNAL OF PEPTIDE SCIENCE, 2004, 10 : 242 - 242
  • [29] A comparison of the gelling and foaming properties of whey and egg proteins
    Foegeding, EA
    Li, LH
    Pernell, CW
    Mleko, S
    HYDROCOLLOIDS, PT 1: PHYSICAL CHEMISTRY AND INDUSTRIAL APPLICATION OF GELS, POLYSAACCHARIDES, AND PROTEINS, 2000, : 357 - 366
  • [30] The influence of enzymatic hydrolysis on foaming properties of whey proteins
    Dryakoya, Adriena
    Kumsta, Michal
    Curda, Ladislav
    Chocenska, Lenka
    Peptides 2004, Proceedings: BRIDGES BETWEEN DISCIPLINES, 2005, : 824 - 825
12345