Functional properties of proteins for foods ‐ water vapour sorption
- 1 April 1977
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 12 (2), 177-187
- https://doi.org/10.1111/j.1365-2621.1977.tb00097.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- FUNCTIONAL PROPERTIES OF ADDED PROTEINS CORRELATED WITH PROPERTIES OF MEAT SYSTEMS.Journal of Food Science, 1975
- Hydration of Native and Rennin Coagulated Caseins as Determined by Differential Scanning Calorimetry and Gravimetric Sorption MeasurementsJournal of Dairy Science, 1974
- WATER BINDING OF SOME PURIFIED OILSEED PROTEINSJournal of Food Science, 1972
- Heats of water vapor sorption in swelling biopolymersBiopolymers, 1970
- Effect of Temperature on Water Vapor Sorption by Dries Milk PowdersJournal of Dairy Science, 1970
- Hydrophobic surfacesJournal of Colloid and Interface Science, 1968
- Water Vapor Sorption Properties of Various Dried Milks and WheysJournal of Dairy Science, 1968
- THERMODYNAMIC PROPERTIES OF ION EXCHANGE RESINS; FREE ENERGY OF SWELLING AS RELATED TO ION SELECTIVITIESAnnals of the New York Academy of Sciences, 1953