✦ LIBER ✦

FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS: EFFECT OF PROCESSING

✍ Scribed by E. TORNBERG; A. -M. HERMANSSON

Book ID: 108802703
Publisher: Institute of Food Technologists
Year: 1977
Tongue: English
Weight: 555 KB
Volume: 42
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1977.tb01524.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

FUNCTIONAL CHARACTERIZATION OF PROTEIN S

FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS: CREAMING STABILITY

✍ E. TORNBERG 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 491 KB

FUNCTIONAL CHARACTERIZATION OF PROTEIN S

FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS: STANDARDIZED EMULSIFYING PROCEDURE

✍ E. TORN BERG; G. LUNDH 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 721 KB

Functional characterization of protein s

Functional characterization of protein stabilized emulsions: Emulsifying behaviour of proteins in a valve homogenizer

✍ Eva Tornberg 📂 Article 📅 1978 🏛 John Wiley and Sons 🌐 English ⚖ 769 KB

## Abstract Protein stabilised emulsions have been prepared in a valve homogeniser incorporated into a recirculating emulsification system, where the power input and number of passes have been varied. The food proteins studied were a soy‐bean protein isolate, a whey protein concentrate (WPC) and a

Characterization of hydroxypropyl- methy

Characterization of hydroxypropyl- methylcellulose-stabilized emulsions

✍ W.-M. Kulicke; O. Arendt; M. Berger 📂 Article 📅 1998 🏛 Springer ⚖ 266 KB

Characterization of hydroxypropylmethyl-

Characterization of hydroxypropylmethyl- cellulose-stabilized emulsions

✍ W.-M. Kulicke; O. Arendt; M. Berger 📂 Article 📅 1998 🏛 Springer ⚖ 454 KB

Orthokinetic coalescence of protein-stab

Orthokinetic coalescence of protein-stabilized emulsions

✍ Eric Dickinson; Andrea Williams 📂 Article 📅 1994 🏛 Elsevier Science 🌐 English ⚖ 904 KB