kw.\*:("Poder emulsificante")
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On evaluating the emulsifying properties of protein using conductivity measurementsSUTTIPRASIT, P; AL-MALAH, K; MCGUIRE, J et al.Food hydrocolloids. 1993, Vol 7, Num 3, pp 241-253, issn 0268-005XArticle
Emulsifying properties of peptides obtained from the hydrolyzates of β-caseinSOO WON LEE; SHIMIZU, M; KAMINOGAWA, S et al.Agricultural and biological chemistry. 1987, Vol 51, Num 1, pp 161-166, issn 0002-1369Article
Eine verbesserte Methode zur Bestimmung der maximalen Emulgierkapazität von Proteinlösungen = An improved method for determining the maximum value of emulsifying capacity of protein solutionsKONRAD, G; LIESKE, B.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1992, Vol 195, Num 4, pp 320-325, issn 0044-3026Article
Protein solubility and emulsifying capacity in frozen stored fish minceSRIKAR, L. N; VIDYA SAGAR REDDY, G.Journal of the science of food and agriculture. 1991, Vol 55, Num 3, pp 447-453, issn 0022-5142Article
Effect of drying method on selected properties of blood plasma preparationsUCHMAN, W; KONIECZNY, P.Acta Alimentaria Polonica. 1989, Vol 15, Num 4, pp 349-356, issn 0137-1495Article
Emulsifying behaviour of protein in the presence of polysaccharide under conditions of thermodynamic incompatibilityDICKINSON, E; SEMENOVA, M. G.Journal of the Chemical Society. Faraday transactions. 1992, Vol 88, Num 6, pp 849-854Article
Ovomucin-food protein conjugates prepared through the transglutaminase reactionKATO, A; WADA, T; KOBAYASHI, K et al.Agricultural and biological chemistry. 1991, Vol 55, Num 4, pp 1027-1031, issn 0002-1369Article
Role of the polysaccharide content and net charge on the emulsifying properties of β-lactoglobulin-carboxymethyldextran conjugatesNAGASAWA, K; OHGATA, K; TAKAHASHI, K et al.Journal of agricultural and food chemistry (Print). 1996, Vol 44, Num 9, pp 2538-2543, issn 0021-8561Article
Novel surface functional properties of polymannosyl lysozyme constructed by genetic modificationNAKAMURA, S; KOBAYASHI, K; KATO, A et al.FEBS letters. 1993, Vol 328, Num 3, pp 259-262, issn 0014-5793Article
Emulsifying properties of enzymatically modified phospholipidsSHIMBO, K; GOHTANI, S; YAMANO, Y et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1993, Vol 40, Num 11, pp 755-763, issn 0029-0394Article
Emulsifying properties of globinMIYAGUCHI, Y; YUKI, S; NAKAMURA, T et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1992, Vol 39, Num 4, pp 363-368, issn 0029-0394Article
Functional properties of chemically phosphorylated whole caseinVAN HEKKEN, D. L; STRANGE, E. D; LU, D. P et al.Journal of dairy science. 1996, Vol 79, Num 11, pp 1942-1949, issn 0022-0302Article
Emulsifying and foaming properties of protein isolates prepared from heated milksGRUFFERTY, M. B; MULVIHILL, D. M.Journal of the Society of Dairy Technology. 1991, Vol 44, Num 1, pp 13-19, issn 0037-9840Article
Kälteeinfluss auf FlüssigeiSCHOLTYSSEK, S; KNORR, R.Archiv für Geflügelkunde. 1991, Vol 55, Num 5, pp 213-216, issn 0003-9098Article
Novel Sulfanilamide as Potent Surfactants and Antibacterial AgentsBADR, E. E.Journal of dispersion science and technology. 2008, Vol 29, Num 8, pp 1143-1149, issn 0193-2691, 7 p.Article
A critique of some methods proposed for evaluating the emulsifying capacity and emusion stabilizing performance of vegetable proteinsSHERMAN, P.Italian journal of food science. 1995, Vol 7, Num 1, pp 3-10, issn 1120-1770Article
Emulsifying properties of protein fractions prepared from heated milkSINGH, H; FOX, P. F; CUDDIGAN, M et al.Food chemistry. 1993, Vol 47, Num 1, pp 1-6, issn 0308-8146Article
Emulsifying and foaming properties of sodium caseinate obtained from extrusion processBRITTEN, M; BASTRASH, S; FORTIN, J et al.Milchwissenschaft. 1993, Vol 48, Num 6, pp 303-306, issn 0026-3788Article
Emulsifying properties of soy bean globulins and their variation with addition of some inorganic saltsBOGRACHEVA, T. YA; BRAUDO, E. E; TOLSTOGUZOV, V. B et al.Food hydrocolloids. 1990, Vol 4, Num 1, pp 1-18, issn 0268-005XArticle
Influence of glycine betaine on degradation of eicosane by Marinobacter hydrocarbonoclasticus at high salinityGAUTHIER, M; FERNANDEZ-LINEARES, L; ACQUAVIVA, M et al.Systematic and applied microbiology. 1997, Vol 20, Num 1, pp 150-153, issn 0723-2020Article
Emulsifying behaviour of gum arabic. I, Effect of the nature of the oil phase on the emulsion Droplet-size distributionDICKINSON, E; GALAZKA, V. B; ANDERSON, D. M. W et al.Carbohydrate polymers. 1991, Vol 14, Num 4, pp 373-383, issn 0144-8617, 11 p.Article
Functional and nutrional properties of acylated rapeseed proteinsPANNAMPALAM, R; DELISLE, J; GAGNE, Y et al.Journal of the American Oil Chemists' Society. 1990, Vol 67, Num 8, pp 531-536, issn 0003-021XArticle
Effects of aqueous ethanol washing on the physicochemical and functional properties of Safflower (Carthamus tinctorius) seed proteinsTASNEEM, R; PRAKASH, V.Journal of the science of food and agriculture. 1992, Vol 59, Num 2, pp 237-244, issn 0022-5142Article
Ethyl-substituted β-casein. Study of differences between esterified and reductively alkylated β-casein serivativesCHOBERT, J.-M; TOUATI, A; BERTRAND-HARB, C et al.Journal of agricultural and food chemistry (Print). 1990, Vol 38, Num 6, pp 1321-1326, issn 0021-8561, 6 p.Article
Surface active compounds on microbial cultures: investigation and production of surface active compounds on microbial culturesBOSCH, M. P; ROBERT, M; MERCADE, M. E et al.Tenside Detergents. 1988, Vol 25, Num 4, pp 208-211, issn 0040-3490Article