Surface properties and emulsification behavior of denatured soy protein
- Author
- NIR, I; FELDMAN, Y; ASERIN, A; GARTI, N
Hebrew univ. Jerusalem, Casali inst. applied chemistry, school applied sci. technology, 91904 Jerusalem, Israel - Source
Journal of food science. 1994, Vol 59, Num 3, pp 606-610 ; ref : 56 ref
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Emulsification Evaluation performance Propriété rhéologique Propriété surface Protéine soja Traitement thermique
- Keyword (en)
- Emulsification Performance evaluation Rheological properties Surface properties Soy protein Heat treatment
- Keyword (es)
- Emulsificación Evaluación prestación Propiedad rheológica Propiedad superficie Proteína soja Tratamiento térmico
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B14 Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 4235218
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1365-2621.1994.tb05573.x 
https://dx.doi.org/10.1111/j.1365-2621.1994.tb05573.x
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