메뉴 건너뛰기




Volumn 9, Issue 1, 2014, Pages 49-60

Protein Modifications in High Protein-Oil and Protein-Oil-Sugar Systems at Low Water Activity

Author keywords

Cross linked protein; Denaturation; Glass transition; Hydration; Nonenzymatic browning; Oil reactant

Indexed keywords

DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; DIGITAL STORAGE; ELECTROPHORESIS; FOOD STORAGE; GLASS; GLASS TRANSITION; HYDRATION; HYDROPHOBICITY; OLIVE OIL; PHYSICOCHEMICAL PROPERTIES; POLYMERIZATION; PROTEINS;

EID: 84894623136     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-013-9316-1     Document Type: Article
Times cited : (25)

References (78)
  • 16
    • 0036655346 scopus 로고    scopus 로고
    • Y. H. Roos, Lait 82, 475 (2002).
    • (2002) Lait , vol.82 , pp. 475
    • Roos, Y.H.1
  • 58
    • 84894610952 scopus 로고
    • H. W. Shultz, E. A. Day, and R. O. Sinnhuber (Eds.), Westport: AVI
    • R. B. Koch, in Symposium on Foods: Lipids and Their Oxidation, ed. by H. W. Shultz, E. A. Day, R. O. Sinnhuber (AVI, Westport, 1962), p. 230.
    • (1962) Symposium on Foods: Lipids and Their Oxidation , pp. 230
    • Koch, R.B.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.