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Volumn 36, Issue 4, 1998, Pages 445-452

Method to evaluate foaming performance

Author keywords

[No Author keywords available]

Indexed keywords

COMPUTATIONAL METHODS; FOAMS; OPTIMIZATION; PROTEINS; STATISTICAL METHODS;

EID: 0032084101     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(98)00063-6     Document Type: Article
Times cited : (34)

References (12)
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    • Box, G.E.P.1    Hunter, J.S.2
  • 2
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    • Determination of foaming properties of proteins by conductivity measurements
    • A. Kato A. Takahashi N. Matsudomi K. Kobayashi Determination of foaming properties of proteins by conductivity measurements J. Food Sci. 48 1983 62 65
    • (1983) J. Food Sci. , vol.48 , pp. 62-65
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  • 3
    • 85119550638 scopus 로고
    • Surface active properties of food proteins
    • S.H. Kim J.E. Kinsella Surface active properties of food proteins J. Food Sci. 50 1995 1526 1530
    • (1995) J. Food Sci. , vol.50 , pp. 1526-1530
    • Kim, S.H.1    Kinsella, J.E.2
  • 4
    • 84985206420 scopus 로고
    • Functional properties of lupin protein isolates
    • J. King C. Aguirre S. Pablo Functional properties of lupin protein isolates J. Food Sci. 50 1985 82 86
    • (1985) J. Food Sci. , vol.50 , pp. 82-86
    • King, J.1    Aguirre, C.2    Pablo, S.3
  • 5
    • 0039209767 scopus 로고
    • Effect of partial proteolysis and succinylation on functionality of corn germ protein isolate
    • J.K. Messinger J.H. Rupnow M.G. Zeece R.L. Anderson Effect of partial proteolysis and succinylation on functionality of corn germ protein isolate J. Food Sci. 52 1987 1620 1624
    • (1987) J. Food Sci. , vol.52 , pp. 1620-1624
    • Messinger, J.K.1    Rupnow, J.H.2    Zeece, M.G.3    Anderson, R.L.4
  • 6
    • 33748824549 scopus 로고
    • Optimization of products and processes
    • J.R. Mitchell H. Back K. Gregson S. Harding S. Mather Optimization of products and processes J.M.V. Blanshard Chemistry and Physics of Baking 1986 Royal Society of Chemists London 236 249
    • (1986) , pp. 236-249
    • Mitchell, J.R.1    Back, H.2    Gregson, K.3    Harding, S.4    Mather, S.5
  • 7
    • 85119564355 scopus 로고
    • Aplication de la répétabilité et de la reproductibilité dans l'analyse des denreées alimentaires
    • D. Olschimke Aplication de la répétabilité et de la reproductibilité dans l'analyse des denreées alimentaires O.I.V., F.V.711 1980
    • (1980) O.I.V., F.V.711
    • Olschimke, D.1
  • 8
    • 0002691911 scopus 로고
    • Principles of foam stability
    • A. Prins Principles of foam stability E. Dickinson G. Stainsby Advances in Food Emulsions and Foams 1988 Elsevier Applied Science London 91 123
    • (1988) , pp. 91-123
    • Prins, A.1
  • 9
    • 84987280113 scopus 로고
    • Effect of heat and other factors upon foaming properties of whey protein concentrates
    • S.H. Richert C.V. Morr C.M. Cooney Effect of heat and other factors upon foaming properties of whey protein concentrates J. Food Sci. 39 1974 43 48
    • (1974) J. Food Sci. , vol.39 , pp. 43-48
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  • 10
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    • Functional properties of lupin seed proteins and protein concentrates
    • S.K. Sathe S.S. Deshpande D.K. Salunkhe Functional properties of lupin seed proteins and protein concentrates J. Food Sci. 47 1982 491 497
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    • Sathe, S.K.1    Deshpande, S.S.2    Salunkhe, D.K.3
  • 11
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    • Foaming properties of proteins: evaluation of a column aeration apparatus using ovalbumin
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    • Waniska, R.D.1    Kinsella, J.E.2
  • 12
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    • Functional properties of protein concentrates from pressed jojoba meal
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.