Enhancement of emulsifying properties of protein by...

Journal of Agricultural and Food Chemistry 1988 / 07 Vol. 36; Iss. 4

Enhancement of emulsifying properties of protein by sonicating with egg yolk lecithin

Nakamura, Ryo, Mizutani, Reiko, Yano, Masayo, Hayakawa, Shigeru
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Volume:
36
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf00082a013
Date:
July, 1988
File:
PDF, 469 KB
english, 1988
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