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

[31] An analytical approach to reveal the addition of heat-denatured whey proteins in lab-scale cheese making
Masotti, Fabio
Cattaneo, Stefano
Stuknyte, Milda
De Noni, Ivano
FOOD CONTROL, 2016, 63 : 28 - 33
[32] PHYSICAL-PROPERTIES OF COLD-SETTING GELS FORMED FROM HEAT-DENATURED WHEY-PROTEIN ISOLATE
MCCLEMENTS, DJ
KEOGH, MK
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1995, 69 (01) : 7 - 14
[33] CASEIN HYDROLYSATE .2. FUNCTIONAL-PROPERTIES OF PEPTIDES
HAQUE, ZU
MOZAFFAR, Z
FOOD HYDROCOLLOIDS, 1992, 5 (06) : 559 - 571
[34] SORPTION PROPERTIES OF HEAT DENATURED CHEESE WHEY-PROTEIN .2. UNFREEZABLE WATER-CONTENT
GREIG, RIW
DAIRY INDUSTRIES INTERNATIONAL, 1979, 44 (06) : 15 - &
[35] THE GELLING PROPERTIES OF HEAT-DENATURED PROTEINS - OVALBUMIN AND ITS NATURAL HEAT-STABLE FORM, S-OVALBUMIN
SMITH, MB
NGUYEN, L
PROCEEDINGS OF THE AUSTRALIAN BIOCHEMICAL SOCIETY, 1983, 15 : 22 - 22
[36] HEAT-MOISTURE TREATMENT OF STARCHES .2. FUNCTIONAL-PROPERTIES AND BAKING POTENTIAL
LORENZ, K
KULP, K
CEREAL CHEMISTRY, 1981, 58 (01) : 49 - 52
[37] SURFACE-ACTIVITY AND RELATED FUNCTIONAL-PROPERTIES OF PEPTIDES OBTAINED FROM WHEY PROTEINS
GAUTHIER, SF
PAQUIN, P
POULIOT, Y
TURGEON, S
JOURNAL OF DAIRY SCIENCE, 1993, 76 (01) : 321 - 328
[38] SELECTED FUNCTIONAL-PROPERTIES OF A WHEY-PROTEIN ISOLATE
BURGESS, KJ
KELLY, J
JOURNAL OF FOOD TECHNOLOGY, 1979, 14 (03): : 325 - 329
[39] SOME FUNCTIONAL-PROPERTIES OF OILSEED PROTEINS
KHALIL, M
RAGAB, M
HASSANIEN, FR
NAHRUNG-FOOD, 1985, 29 (03): : 275 - 282
[40] COMPARISON OF PHYSICOCHEMICAL PROPERTIES OF DIFFERENT THERMALLY DENATURED WHEY PROTEINS
HARWALKAR, VR
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1979, 34 (07): : 419 - 422

← 1 2 3 4 5 →