Registro:

Referencias:

• Acton, J.C., Saffle, R.L., Stability of oil‐in‐water emulsions. 1. Effects of surface tension, level of oil, viscosity and type of meat protein (1970) Journal of Food Science, 35, p. 852
• (1980) Official Methods of Analysis, , Association of Official Analytical Chemists, Washington, DC
• Aoki, H., Taneyama, O., Imani, M., Emulsifying properties of soy protein: characteristics of 7S and 11S proteins (1980) Journal of Food Science, 45, p. 534
• Becher, P., (1965) Emulsions: Theory and Practice, , 2nd ed., Reinhold Publishing Corp., New York
• Elizalde, B.E., (1987) Unpublished data, , Dept. Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Argentina
• Flint, F.O., Johnson, R.F.P., A study of film formation by soy protein isolate (1981) Journal of Food Science, 46, p. 1351
• Hermansson, A.M., Aspects of proteins structure, rheology and texturization (1979) Food Texture and Rheology, p. 265. , P. Sherman, Academic Press, London
• Johnson, D.W., Functional properties of oilseed proteins (1970) Journal of the American Oil Chemists Society, 47, p. 402
• Kanterewicz, R.J., Elizalde, B.E., Pilosof, A.M.R., Bartholomai, G.B., The water‐oil absorption index (WOAI): A simple method for predicting the emulsifying capacity of food proteins (1987) J. Food Sci.
• Kinsella, J.E., Functional properties of soy proteins (1979) J. Am. Oil Chem. Soc., 56, p. 242
• López de Ogara, M.C., Bercovich, F., Pilosof, A.M.R., Bartholomai, G.B., Denaturation of soybean proteins related to functionality and performance in a meat system (1986) J. Food Technol., 21, p. 279
• McWatters, K.H., Cherry, J.P., Functional properties of peanut paste as affected by moist heat treatment of full‐fat peanuts (1975) Journal of Food Science, 40, p. 1205
• McWatters, K.H., Holmes, M.R., Influence of pH and salt concentration on nitrogen solubility and emulsification properties of soy flour (1979) Journal of Food Science, 44, p. 770
• McWatters, K.H., Holmes, M.R., Influence of moist heat on solubility and emulsification properties of soy and peanut flours (1979) Journal of Food Science, 44, p. 774
• Petrowski, G.E., Emulsion stability and its relation to foods. Adv (1976) Food Res., 22, p. 310
• Pilosof, A.M.R., Bartholomai, G.B., Chirife, J., Kinetics of nitrogen solubility loss in heated flour and protein isolates from bean, Phaseolus vulgaris (1982) Journal of Food Science, 47, p. 4
• Pilosof, A.M.R., Boquet, R., Bartholomai, G.B., Kinetics of water uptake by food powders (1985) J. Food Sci., 50, p. 278
• Torgersen, H., Toledo, R.T., Physical properties of protein dispersions related to their functional characteristics in comminuted meat systems (1977) Journal of Food Science, 42, p. 1615
• Vigo, M.S., Bertoni, M.H., Cattaneo, P., Estudios sobre semillas de cucurbitaceas Argentinas (1973) Anales de la Asociación Química Argentina, 61, p. 241
• Voutsinas, L.P., Cheung, E., Nakai, S., Relationship of hydrophobicity to emulsifying properties of heat denatured proteins (1983) Journal of Food Science, 48, p. 26
• Wang, J.C., Kinsella, J.E., Functional properties of novel proteins: alfalfa leaf proteins (1976) Journal of Food Science, 41, p. 286
• Watanabe, M., Fujii, N., Arai, S., Characterization of foam‐and emulsion‐stabilizing functions of enzymatically modified proteins with surfactancy (1982) Agricultural and Biological Chemistry, 46, p. 1587

Citas:

---------- APA ----------

---------- CHICAGO ----------

---------- MLA ----------

---------- VANCOUVER ----------