✦ LIBER ✦

Relationships Between Hydrophobicity and Foaming Characteristics of Food Proteins

✍ Scribed by ALTHEA-ANN TOWNSEND; SHURYO NAKAI

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Film forming and foaming behavior of foo

✍ J. B. German; T. E. O’Neill; J. E. Kinsella 📂 Article 📅 1985 🏛 Springer-Verlag 🌐 English ⚖ 1000 KB

The relationship between hydrophobicity

✍ Elaheh Keshavarz; Shuryo Nakai 📂 Article 📅 1979 🏛 Elsevier Science ⚖ 640 KB

Relationships of Hydrophobicity to Emuls

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

Relationships of Hydrophobicity and Net

✍ SHIGERU HAYAKAWA; SHURYO NAKAI 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 784 KB

Relationship between foaming properties

✍ Xiao-fang Wei; Hui-zhou Liu 📂 Article 📅 2000 🏛 Springer-Verlag 🌐 English ⚖ 491 KB

Functional properties of proteins: Possi

✍ John E. Kinsella 📂 Article 📅 1981 🏛 Elsevier Science 🌐 English ⚖ 966 KB