Influence of polyphosphates on the emulsifying capacity of milk and meat proteins
The influence of polyphosphates upon the emulsification of enzymatic hydrolyzates of casein and lactalbumin and upon salt-soluble meat proteins was determined by a model system in which oil-in-water emulsions were formed. Sodium acid pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphat...
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| Language: | en_US |
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2011
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| Online Access: | http://hdl.handle.net/1957/26151 |