Zobrazeno 1 - 9 of 9 pro vyhledávání: '"K. C. Rhee"'
1
Enhancing storage stability of emulsions by binding detergents with soy protein isolate and its hydrolysates
Autor: K. C. Rhee, Wu Wu, Navam Hettiarachchy
Publikováno v: Journal of Surfactants and Detergents. 1:387-392
Sodium dodecyl sulfate (SDS) is a frequently used anionic detergent, and proteins are among the widely used minor ingredients in cosmetic products. Proteins may enhance the detergent functions and protect human skin from irritation caused by detergen
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a06e1ceba3cf1991259288762e5c3871
https://doi.org/10.1007/s11743-998-0040-4
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2
A SIMPLE, RAPID AND SIMULTANEOUS PREPARATION OF GLANDLESS COTTENSEED 7S AND 11S PROTEIN FRACTIONS AND CHARACTERIZATION OF SOME PHYSICOCHEMICAL PROPERTIES
Autor: K. C. Cho, P. S. W. Park, E. T. Adams, K. C. Rhee
Publikováno v: Journal of Food Quality. 15:357-367
A simple and rapid method for simultaneous preparation of individual protein fractions from glandless cottonseed storage proteins was developed. With gel filtration chromatography, using Sephacryl S-300 HR and 10% NaCl solution as an eluent, 3 fracti
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::03af54910a8735b4443d19ee6959c946
https://doi.org/10.1111/j.1745-4557.1992.tb00962.x
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3
ULTRASTRUCTURAL CHANGES INDUCED PURING THE NONEXTRUSION TEXTURIZATION OF GLANDLESS COTTONSEED FLOUR
Autor: K. C. Rhee, M. V. Taranto
Publikováno v: Journal of Food Science. 44:628-631
Nonextrusion texturization of defatted cottonseed flour was found to be time dependent and texture was developed in a series of well defined stages. The process began with the fusion of flour components after a 2-set retention time. The protein bodie
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e972d5c5735fe6533d1756bea8fe69bb
https://doi.org/10.1111/j.1365-2621.1979.tb03854.x
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4
Preparation of Low Free Gossypol and High Available Lysine Cottonseed/Soybean Blends
Autor: P. Ramos, Y. R. Choi, K. C. Rhee, S. De Santiago, F. R. Del Valle, J. Ponce, H. Bourges, M. Escobedo, M. Vega, R. Becker
Publikováno v: Journal of Food Science. 51:1242-1244
Cottonseed/soybean blends (50/50) were ground in an Alpine pin mill with or without previous cooking in a Brady low-cost extruder. Free gossypol decreased with increasing amount of water added prior to extrusion and number of passes through the extru
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d3f2c29402a1d4e31f89eab839a48138
https://doi.org/10.1111/j.1365-2621.1986.tb13095.x
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7
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