Subject
Organic Chemistry,General Chemical Engineering
Reference23 articles.
1. McWatters, K.H., and M.R. Holmes, Influence of Moist Heat on Solubility and Emulsification Properties of Soy and Peanut Flours,J. Food Sci. 44:774 (1979).
2. Turgeon, S.L., S.F. Gauthier, and P. Paquin, Emulsifying Property of Whey Peptide Fractions as a Function of pH and Ionic Strength,J. Food Sci. 57:601 (1992).
3. Aoki, H., and H. Nagano, Studies on Emulsifying Properties of Soybean Proteins,J. Jap. Soc. Food Sci. Technol. 22:320 (1975).
4. Damodaran, S., and J. E. Kinsella, inFood Protein Deterioration: Mechanisms and Functionality, edited by J.P. Cherry, ACS Symposium Series, No. 206, Washington, D.C., 1982, pp. 327.
5. Davide, C.L., C.N. Peralta, I.G. Sarmago, and G.J. Pagsuberon, A New Technology for Blue Cheese Production from Coconut-Skimmed Powder Blends,Phil. J. Coconut Studies X(1):51 (1986).
Cited by
9 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献