SOY AND MEAT PROTEINS AS FOOD EMULSION STABILIZERS 2. INFLUENCE OF EMULSIFICATION TEMPERATURE, NaCl AND METHANOL ON THE VISCOELASTIC PROPERTIES OF CORN OIL-IN-WATER EMULSIONS INCORPORATING ACID PRECIPITATED SOY PROTEIN-Reference-Cited by-同舟云学术

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SOY AND MEAT PROTEINS AS FOOD EMULSION STABILIZERS 2. INFLUENCE OF EMULSIFICATION TEMPERATURE, NaCl AND METHANOL ON THE VISCOELASTIC PROPERTIES OF CORN OIL-IN-WATER EMULSIONS INCORPORATING ACID PRECIPITATED SOY PROTEIN

Published:1983-09 Issue:3 Volume:14 Page:267-275
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Studies

Author:

RIVAS H. J.,SHERMAN P.

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1983.tb00349.x/fullpdf

Reference8 articles.

1. The Conformation of Proteins at Interfaces and their Role in Stabilizing Emulsions

2. Proteins at liquid interfaces. V. Shear properties

Cited by 11 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

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2. Chickpea protein isolates obtained by wet extraction as emulsifying agents;Journal of the Science of Food and Agriculture;2009-11-18

3. Chapter III Globular proteins;Progress in Biotechnology;2003

4. Rheology of spray-dried egg yolk-stabilized emulsions;International Journal of Food Science and Technology;2002-03

5. Influence of pH and protei thermal treatment on the rheology of pea protein-stabilized oil-in-water emulsions;Journal of the American Oil Chemists' Society;2000-09

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