Emulsion Stabilizing Properties of Soy Protein Isolates Mixed with Sodium Caseinates-Reference-Cited by-同舟云学术

Emulsion Stabilizing Properties of Soy Protein Isolates Mixed with Sodium Caseinates

Published:1984-01 Issue:1 Volume:49 Page:212-216
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

AOKI H.,SHIRASE Y.,KATO J.,WATANABE Y.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb13710.x/fullpdf

Reference25 articles.

1. H. Aoki, 1980 . New vegetable protein food products in Japan . InProceedings of International Symposium on Recent Advances in Food Science and Technology, Taipei, Vol. 2 , p.23 . Hva Shing Yuan Publishing Co., Taipei.

2. EMULSIFYING PROPERTIES OF SOY PROTEIN: CHARACTERISTICS OF 7s AND IIS PROTEINS

3. Effect of Lipophilization of Soy Protein on Its Emulsion Stabilizing Properties

4. Proteins at liquid interfaces

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