COMPOSITIONAL FACTORS THAT AFFECT THE EMULSIFYING AND FOAMING PROPERTIES OF WHEY-PROTEIN CONCENTRATES

被引：26

作者：

PELTONENSHALABY, R ^{[1
]}

MANGINO, ME ^{[1
]}

机构：

[1] OHIO STATE UNIV,OHIO AGR RES & DEV CTR,DEPT FOOD SCI & NUTR,COLUMBUS,OH 43210

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb10843.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：91 / 95

页数：5

共 50 条

[1] STUDIES ON WHEY-PROTEIN CONCENTRATES .2. FOAMING AND EMULSIFYING PROPERTIES AND THEIR RELATIONSHIPS WITH PHYSICOCHEMICAL PROPERTIES
PATEL, MT
KILARA, A
[J]. JOURNAL OF DAIRY SCIENCE, 1990, 73 (10) : 2731 - 2740
[2] EMULSIFYING PROPERTIES OF WHEY-PROTEIN CONCENTRATES IN A MODEL SYSTEM
HAYES, JF
STRANAGHAN, B
DUNKERLEY, JA
[J]. NEW ZEALAND JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 1979, 14 (02): : 195 - 196
[3] EMULSIFYING PROPERTIES OF WHEY-PROTEIN CONCENTRATES IN A MODEL SYSTEM
HAYES, JF
STRANAGHAN, B
DUNKERLEY, JA
[J]. NEW ZEALAND JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 1979, 14 (03): : 259 - 264
[4] FOAMING AND EMULSIFYING CHARACTERISTICS OF FRACTIONATED WHEY-PROTEIN
SLACK, AW
AMUNDSON, CH
HILL, CG
[J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 1986, 10 (02) : 81 - 88
[5] COMPOSITIONAL AND SELECTED FUNCTIONAL-PROPERTIES OF WHEY-PROTEIN CONCENTRATES AND LACTOSE-HYDROLYZED WHEY-PROTEIN CONCENTRATES
SCHMIDT, RH
SMITH, DE
PACKARD, VS
MORRIS, HA
[J]. JOURNAL OF FOOD PROTECTION, 1986, 49 (03) : 192 - 195
[6] EMULSIFYING PROPERTIES OF WHEY-PROTEIN
YAMAUCHI, K
SHIMIZU, M
KAMIYA, T
[J]. JOURNAL OF FOOD SCIENCE, 1980, 45 (05) : 1237 - 1242
[7] HEAT-TREATED WHEY-PROTEIN HYDROLYSATES - EMULSIFYING AND FOAMING PROPERTIES
BRITTEN, M
GAUDIN, V
[J]. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1994, 49 (12): : 688 - 692
[8] PROTEOSE PEPTONES AND PHYSICAL FACTORS AFFECT FOAMING PROPERTIES OF WHEY-PROTEIN ISOLATE
ZHU, HM
DAMODARAN, S
[J]. JOURNAL OF FOOD SCIENCE, 1994, 59 (03) : 554 - 560
[9] Foaming and emulsifying properties of whey protein concentrates as affected by lipid composition
Vaghela, MN
Kilara, A
[J]. JOURNAL OF FOOD SCIENCE, 1996, 61 (02) : 275 - 280
[10] A COMPARISON OF THE EMULSIFYING AND WHIPPING CHARACTERISTICS OF WHEY-PROTEIN CONCENTRATES
PELTONEN, R
MANGINO, ME
HARPER, WJ
[J]. JOURNAL OF DAIRY SCIENCE, 1980, 63 : 49 - 49

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