Influence of Sucrose on the Thermal Denaturation, Gelation, and Emulsion Stabilization of Whey Proteins
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- Asylbek Kulmyrzaev
- Biopolymer and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003
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- Cory Bryant
- Biopolymer and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003
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- D. Julian McClements
- Biopolymer and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003
書誌事項
- 公開日
- 2000-04-26
- DOI
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- 10.1021/jf9911949
- 公開者
- American Chemical Society (ACS)
この論文をさがす
収録刊行物
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- Journal of Agricultural and Food Chemistry
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Journal of Agricultural and Food Chemistry 48 (5), 1593-1597, 2000-04-26
American Chemical Society (ACS)
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詳細情報 詳細情報について
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- CRID
- 1363670318816665472
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- NII論文ID
- 30011491338
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- ISSN
- 15205118
- 00218561
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- データソース種別
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