Improvement of the emulsifying properties of porcine sarcoplasmic proteins with a low-molecular weight surfactant by the two-step emulsification method

• MIYAGUCHI Yuji

  College of Agriculture, Ibaraki University

• HAYASHI Yuki

  College of Agriculture, Ibaraki University

• NAGAYAMA Kiyomi

  College of Agriculture, Ibaraki University

Journal

• Animal Science Journal

  Animal Science Journal 74 (2), 145-151, 2003-04-01

Keywords

• emulsifying activity
• low-molecular weight surfactant
• porcine sarcoplasmic proteins
• sucrose stearate ester
• two-step emulsification

Details

• CRID: 1571417125327555200
• NII Article ID: 10018628509
• NII Book ID: AA11677214
• ISSN: 13443941
• Web Site: https://search.jamas.or.jp/link/ui/2006100836
• Text Lang: en
• Data Source:
  • CiNii Articles