Emulsification: Vegetable Proteins-Reference-Cited by-同舟云学术

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Emulsification: Vegetable Proteins

Published:1981-03-06 Issue: Volume: Page:217-242
ISSN:0097-6156
Container-title:ACS Symposium Series
language:
Short-container-title:

Author:

McWATTERS KAY H.¹,CHERRY JOHN P.²

Affiliation:

1. Department of Food Science, University of Georgia College of Agriculture Experiment Station, Experiment, GA 30212

2. Southern Regional Research Center, Science and Education Administration, Agricultural Research, U.S. Department of Agriculture, P.O. Box 19687, New Orleans, LA 70179

Publisher

AMERICAN CHEMICAL SOCIETY

Link

https://pubs.acs.org/doi/pdf/10.1021/bk-1981-0147.ch011

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

1. Interfacial and Emulsifying Properties of Quinoa Protein Concentrates;Food Biophysics;2019-09-14

2. Effect of Drying Methods on Functional Properties of Tarhana: A Wheat Flour-Yogurt Mixture;Journal of Food Science;2002-03

3. Introduction;Surface Activity of Proteins;1996-08-16

4. Food proteins from emerging seed sources;New and Developing Sources of Food Proteins;1994

5. Emulsifying Capacity and Emulsion Stability of Soy Proteins Compared with Corn Germ Protein Flour;Journal of Food Science;1992-05

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