期刊文献+

植物蛋白质凝胶光学性质研究的进展(二) 被引量:1

Advancement of Studying on The Gel Optical Properties of Vegetable Proteins
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出处 《食品科技》 CAS 北大核心 2001年第3期12-13,19,共3页 Food Science and Technology
基金 中日国际合作研究项目
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参考文献19

  • 1Takashi Nakamura, et al.Interactions during heat-induced gelation in a mixed systemof soybean 7S and 11S globulins.Agric Bion Chem, 1956, 50(10): 2429~2435
  • 2Danji Fukushima.Structure of plant storage proteins and their function.Food ReviewsInternational, 1991, 7( 3): 353~381
  • 3Burnett R S.Soybean protein food products.Soybeans and Soybean products.London,1951.949~1053
  • 4Naoko Yuno-Ohta, Hideo Maeda, Mitsuko Okada, Kiyozo Hasegawa.Formation oftransparent gels of sesame 13S globulin: Effects of fatty acid salts.Journal of FoodScience, 1992, 57(1) :86~90
  • 5Naoko Yuno-Ohta, Hideo Maeda, Mitsuko Okada, Hiroyuki Ohta.Heat-induced gels ofrice globulin:Comparison of gel properties with soybean and sesame globulins.Journal ofFood Science, 1982, 47:1972~1983
  • 6Naoko Yuno-ohta, Hiroko Toryu, Takahiko Higasa, Hideo Maeda, Mitsuko Okada,Hiroyuki Ohta.Gelation properties of ovalbumin as affected by fatty acid salts.Journal ofFood Science, 1996, 61( 5) :906~910
  • 7Arun Kilara, et al.Denaturation.Food proteins properties and characterization,1996.71~165
  • 8Maria Cecilia Puppo, Cecilia Elena Lupano, Maria Cristina Anon.Gelation of soybeanprotein isolates in acidic conditions, effect of pH and protein concentration.J Agric FoodChem, 1995, 43:2356~2361
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  • 10Danji Fukushima. Structure of plant storage proteins and their function.FoodReviews International, 1991, 7( 3): 353~381

同被引文献17

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  • 2刘锋,芮汉明.鸡肉丸配方组成对其质量影响的研究[J].食品科学,2006,27(12):534-537. 被引量:33
  • 3NUNTAPORN AUICKANIT N, ICEMNGOEN T, P0NHARNN. Utilization of corn silk in low fat meatballs andits characteristics [J]. Procedia-Social and Behavioral Sciences,2015, 197(25) : 1 403 - 1 410.
  • 4FERREIRA E, SILVA M, DEMONE A. (3-Conglycinin(7 S ) and glycinin ( 1 IS ) exert a hypocholesterolemiceffect comparable to that of fenofibrate in rats fed a highcholesteroldiet[J] . Journal of Functional Foods, 2010, 4(2) , 275 -283.
  • 5XIA X F, KONG B H, LIU Q. Physicochemical changeand protein oxidation in porcine longissimus dorsi as influencedby different freeze - thaw cycles[J]. Meat Science,2009, 8 3 (2 ), 239 -245.
  • 6KONG B H, ZHANG H Y, XIONG Y L. Antioxidant activityof spice extracts in a liposome system and in cookedpork patties and the possible mode of action [J]. MeatScience, 2010, 85(4) : 772 -778.
  • 7ALVAREZ D , XIONG Y L , CASTILLO M. Textural andviscoelastic properties of pork frankfurters containingcanola - olive oils, rice bran, and walnut [J] . Meat Science,2012, 92(1) ,8 - 15.
  • 8ZANARDIA E, CALIGIANI A, PALLAMETABOLIC L,et al. profiling by 1H NMR of ground beef irradiated atdifferent irradiation doses [J] . Meat Science,2015, 103 :83 -89.
  • 9OLMO A D , MORALES P, AVILA M. Effect of singlecycleand multiple-cycle high-pressure treatments on thecolour and texture of chicken breast fillets [J]. InnovativeFood Science and Emerging Technologies, 2010, 1 1 (3 ) :441 -4 4 4 .
  • 10WAGNER J R, GUEGUEN J. Surface functional propertiesof native, acid-treated, and reduced soy glycinin. 1 emulsifyingproperties [J] . Journal of Agricultural andFood Chemistry, 1999, 47(6) : 2 181 - 2 187.

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