✦ LIBER ✦

Hydrophobicity and Solubility of Meat Proteins and Their Relationship to Emulsifying Properties

✍ Scribed by E. LI-CHAN; S. NAKAI; D.F. WOOD

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Relationships of Hydrophobicity to Emuls

✍ LEANDROS P. VOUTSINAS; ELAINE CHEUNG; SHURYO NAKAI 📂 Article 📅 1983 🏛 Institute of Food Technologists 🌐 English ⚖ 954 KB

Relationship of Absorptive and Interfaci

✍ B. E. ELIZALDE; A. M. R. PILOSOF; G. B. BARTHOLOMAI 📂 Article 📅 1991 🏛 Institute of Food Technologists 🌐 English ⚖ 242 KB

Hydrophobicity, solubility, and emulsify

✍ W. U. Wu; N. S. Hettiarachchy; M. Qi 📂 Article 📅 1998 🏛 Springer-Verlag 🌐 English ⚖ 768 KB

Solubility and emulsifying properties of

✍ Berna Bilgi; Süeda Çelik 📂 Article 📅 2004 🏛 Springer 🌐 English ⚖ 166 KB

Emulsifying properties of proteins and m

✍ J. KIJOWSKI; A. NIEWIAROWICZ 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 457 KB

Solubility, Emulsifying, and Foaming Pro

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