Studies on the Emulsifying Properties of Soybean Proteins. Part VIII. Emulsion Stabilizing Property of Soy Proteins Mixed With Sodium Caseinate - Ultrasonic Emulsification.

NIPPON SHOKUHIN KOGYO GAKKAISHI
doi 10.3136/nskkk1962.33.3_167
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Japanese Society for Food Science and Technology

Related search

Food Chemical Studies on Soybean Proteins. Part I

NIPPON SHOKUHIN KOGYO GAKKAISHI
1965English

Studies on Soybean Proteins

Bulletin of the Agricultural Chemical Society of Japan
1959English

Stabilizing Effect of Knots on Proteins

Proceedings of the National Academy of Sciences of the United States of America
Multidisciplinary
2008English

Studies on the Proteins of Human Milk. Part V

Journal of the agricultural chemical society of Japan
1963English

Studies on the Nutritive Value of Grass Proteins Part XV

Journal of the agricultural chemical society of Japan
1967English

The Effect of Ultrasonic Irradiation on Proteins

Australian Journal of Biological Sciences
1973English

Physicochemical Studies on the Binding of Chemicals With Proteins. VIII. : The Binding of Phenoxazone Compound With Serum Albumin

Yakugaku Zasshi
PharmacologyPharmaceutical Science
1967English

Effect of pH-shifting Method on Solubility and Emulsifying Properties of Soy Protein Concentrate

Harran Tarım ve Gıda Bilimleri Dergisi
2019English

Studies on the Saponin of Soy-Bean. Part Ii

Bulletin of the Agricultural Chemical Society of Japan
1930English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy