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Refinado por: Nome da Publicação: Journal Of Food Science 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
Functional properties of hydrolysates from proteolysis of heat-denatured whey protein isolate
Functional properties of hydrolysates from proteolysis of heat-denatured whey protein isolate
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Functional properties of hydrolysates from proteolysis of heat-denatured whey protein isolate

Mutilangi, W.A.M. (The Pennsylvania State Univ., University Park, PA.) ; Panyam, D ; Kilara, A

Journal of food science, 1996-03, Vol.61 (2), p.270-275 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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3
Potato starch paste behavior as related to some physical/chemical properties
Potato starch paste behavior as related to some physical/chemical properties
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Potato starch paste behavior as related to some physical/chemical properties

Wiesenborn, D.P ; Orr, P.H ; Casper, H.H ; Tacke, B.K

Journal of food science, 1994-05, Vol.59 (3), p.644-648 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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4
Strength of protein gels prepared with microbial transglutaminase as related to reaction conditions
Strength of protein gels prepared with microbial transglutaminase as related to reaction conditions
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Strength of protein gels prepared with microbial transglutaminase as related to reaction conditions

Sakamoto, H ; Kumazawa, Y ; Motoki, M

Journal of food science, 1994-07, Vol.59 (4), p.866-871 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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5
Characteristics of low-fat ground beef containing texture-modifying ingredients
Characteristics of low-fat ground beef containing texture-modifying ingredients
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Characteristics of low-fat ground beef containing texture-modifying ingredients

Troutt, E.S. (W.R. Grace and Co.-Conn., Duncan, SC) ; Hunt, M.C ; Johnson, D.E ; Claus, J.R ; Kastner, C.L ; Kropf, D.H

Journal of food science, 1992-01, Vol.57 (1), p.19-24 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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6
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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7
Enzymatic hydrolysis of casein: effect of degree of hydrolysis on antigenicity and physical properties
Enzymatic hydrolysis of casein: effect of degree of hydrolysis on antigenicity and physical properties
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Enzymatic hydrolysis of casein: effect of degree of hydrolysis on antigenicity and physical properties

Mahmoud, M.I. (Research and Development Dept., Ross Laboratories, Columbus, OH) ; Malone, W.T ; Cordle, C.T

Journal of food science, 1992-09, Vol.57 (5), p.1223-1229 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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8
Chemical, physical, and sensory characterization of ground beef containing 5 to 30 percent fat
Chemical, physical, and sensory characterization of ground beef containing 5 to 30 percent fat
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Chemical, physical, and sensory characterization of ground beef containing 5 to 30 percent fat

TROUTT, E. S. ; HUNT, M. C. ; JOHNSON, D. E. ; CLAUS, J. R. ; KASTNER, C. L. ; KROPF, D. H. ; STRODA, S.

Journal of food science, 1992, Vol.57 (1), p.25-29 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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9
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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10
Competitive adsorption between sodium caseinate and oil-soluble and water-soluble surfactants in oil-in-water emulsions
Competitive adsorption between sodium caseinate and oil-soluble and water-soluble surfactants in oil-in-water emulsions
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Competitive adsorption between sodium caseinate and oil-soluble and water-soluble surfactants in oil-in-water emulsions

Euston, S.E. (Massey University, Palmerston North, New Zealand.) ; Singh, H ; Munro, P.A ; Dalgleish, D.G

Journal of food science, 1995-09, Vol.60 (5), p.1124-1131 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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