✦ LIBER ✦

Effects of Phosphorylation on Emulsifying and Foaming Properties and Digestibility of Yeast Protein

✍ Scribed by Y.T. HUANG; JOHN E. KINSELLA

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Solubility, Emulsifying, and Foaming Pro

✍ M. B. BERA; R. K. MUKHERJEE 📂 Article 📅 1989 🏛 Institute of Food Technologists 🌐 English ⚖ 475 KB

Predicting Protein Functionality with Ar

✍ G.E. ARTEAGA; S. NAKAI 📂 Article 📅 1993 🏛 Institute of Food Technologists 🌐 English ⚖ 735 KB

Foaming and Emulsifying Properties of Wh

✍ M.N. VAGHELA; A. KILARA 📂 Article 📅 1996 🏛 Institute of Food Technologists 🌐 English ⚖ 229 KB

Compositional Factors That Affect the Em

✍ R. PELTONEN-SHALABY; M.E. MANGINO 📂 Article 📅 1986 🏛 Institute of Food Technologists 🌐 English ⚖ 559 KB

Emulsifying and foaming properties of ac

✍ B. Mohanty; D.M. Mulvihill; P.F. Fox 📂 Article 📅 1988 🏛 Elsevier Science 🌐 English ⚖ 625 KB

Effects of Extrusion on the Emulsifying

✍ Ana C. C. Silva; Elizabeth P. G. Arêas; Marcelo A. Silva; José Alfredo G. Arêas 📂 Article 📅 2010 🏛 Springer US 🌐 English ⚖ 652 KB