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Refinado por: Nome da Publicação: Journal Of Food Science remover assunto: Proteins remover
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Edible packaging films based on fish myofibrillar proteins: formulation and functional properties
Edible packaging films based on fish myofibrillar proteins: formulation and functional properties
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Edible packaging films based on fish myofibrillar proteins: formulation and functional properties

Cuq, B. (Centre de Cooperation Internationale en Recherche Agronomique pour le Developpement, Montpellier, France.) ; Aymard, C ; Cuq, J.L ; Guilbert, S

Journal of food science, 1995-11, Vol.60 (6), p.1369-1374 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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2
Disulfide-mediated polymerization reactions and physical properties of heated WPI-stabilized emulsions
Disulfide-mediated polymerization reactions and physical properties of heated WPI-stabilized emulsions
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Disulfide-mediated polymerization reactions and physical properties of heated WPI-stabilized emulsions

Monahan, F.J. (Univ. College Dublin, Belfield, Dublin, Ireland.) ; McClements, D.J ; German, J.B

Journal of food science, 1996-05, Vol.61 (3), p.504-509 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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3
Heat stability of oil-in-water emulsions containing milk proteins: effect of ionic strength and pH
Heat stability of oil-in-water emulsions containing milk proteins: effect of ionic strength and pH
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Heat stability of oil-in-water emulsions containing milk proteins: effect of ionic strength and pH

Hunt, J.A. (Kraft-Jacobs-Suchard, Neuchatel, Switzerland.) ; Dalgleish, D.G

Journal of food science, 1995-09, Vol.60 (5), p.1120-1123 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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4
Chickpea protein isolates: physicochemical, functional and nutritional characterization
Chickpea protein isolates: physicochemical, functional and nutritional characterization
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Chickpea protein isolates: physicochemical, functional and nutritional characterization

Paredes-Lopez, O. (Centro de Investigacion y de Estudios Avanzados-IPN, Irapuato, Mexico) ; Ordorica-Falomir, C ; Olivares-Vazquez, M.R

Journal of food science, 1991-05, Vol.56 (3), p.726-729 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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5
Structural and functional properties of caseinate and whey protein isolate as affected by temperature and pH
Structural and functional properties of caseinate and whey protein isolate as affected by temperature and pH
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Structural and functional properties of caseinate and whey protein isolate as affected by temperature and pH

Lee, S.Y. (Univ. of California, Davis, CA) ; Morr, C.V ; Ha, E.Y.W

Journal of food science, 1992-09, Vol.57 (5), p.1210-1229 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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6
Surface properties and emulsification behavior of denatured soy proteins
Surface properties and emulsification behavior of denatured soy proteins
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Surface properties and emulsification behavior of denatured soy proteins

Nir, I ; Feldman, Y ; Aserin, A ; Garti, N

Journal of food science, 1994-05, Vol.59 (3), p.606-610 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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7
Physical/chemical nature of pectin associated with commercial orange juice cloud
Physical/chemical nature of pectin associated with commercial orange juice cloud
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Physical/chemical nature of pectin associated with commercial orange juice cloud

Klavons, J.A ; Bennett, R.D ; Vannier, S.H

Journal of food science, 1994-03, Vol.59 (2), p.399-401 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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8
Proteose peptones and physical factors affect foaming properties of whey protein isolate
Proteose peptones and physical factors affect foaming properties of whey protein isolate
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Proteose peptones and physical factors affect foaming properties of whey protein isolate

Zhu, H ; Damodaran, S

Journal of food science, 1994-05, Vol.59 (3), p.554-560 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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9
Cross-linking of myosin heavy chains from cod, herring and silver hake during thermal setting
Cross-linking of myosin heavy chains from cod, herring and silver hake during thermal setting
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Cross-linking of myosin heavy chains from cod, herring and silver hake during thermal setting

Chan, J.K. (Technical University of Nova Scotia, Halifax, Nova Scotia, Canada) ; Gill, T.A ; Paulson, A.T

Journal of food science, 1992-07, Vol.57 (4), p.906-912 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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10
Changes of selected physical and chemical components in the development of the hard-to-cook bean defect
Changes of selected physical and chemical components in the development of the hard-to-cook bean defect
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Changes of selected physical and chemical components in the development of the hard-to-cook bean defect

Hentges, D.L. (Univ. of Illinois, Urbana, IL) ; Weaver, C.M ; Nielsen, S.S

Journal of food science, 1991-03, Vol.56 (2), p.436-442 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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