Texturization of peanut proteins by surface film formation 2. Changes in lipid distribution and surface tension properties
- Other title
- Texturation des protéines d'arachide par formation d'un film superficiel. II. Modification de la répartition des lipides et propriétés de tension superficielle (fr)
- Author
- ABOAGYE, Y1 ; STANLEY, D. W
[1] Univ. Guelph, dep. food sci., Guelph, Canada - Source
Canadian Institute of Food Science and Technology journal. = Journal de l'Institut Canadien de Science et Technologie Alimentaire. 1985, Vol 18, Num 1, pp 21-28 ; ref : 33 ref
- CODEN
- CFSTB3
- ISSN
- 0315-5463
- Scientific domain
- Food science technology
- Publisher
- Canadian Institute of Food Science and Technology, Ottawa
- Publication country
- Canada
- Document type
- Article
- Language
- English
- Keyword (fr)
- Arachide Lipide Matière première Propriété Protéine végétale texturée Protéine végétale Structure Tension superficielle Texturation
- Keyword (en)
- Groundnut Lipids Raw materials Properties Textured vegetable protein Plant protein Structure Surface tension Texturation
- Keyword (es)
- Cacahuete Lipido
- 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
- 9008581
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
10.1016/S0315-5463(85)71715-4 
https://dx.doi.org/10.1016/S0315-5463(85)71715-4
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