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¡¶Food Hydrocolloids¡·ÎÒµÄͶµÄÎÄÕ¾ÀúÒ»¸öÔµÄunder reviewÉÏÖÜÒ»·µ»Ø£¬ ÏÂÃæÊÇÉó¸åÒâ¼û£º Dear ##, We have now received the reports from the Reviewers regarding your paper which has been submitted for publication in Food Hydrocolloids. The Reviewers have been generally supportive of your work. Reviewer 1 has indicated that the paper can be published without change while Reviewer 2 has indicated that some revision is required before it can be accepted for publication. For your guidance, Reviewer 2 comments are appended below. If you decide to revise the work, please submit a list of changes or a rebuttal against each point which is being raised when you submit the revised manuscript. Reviewer #2: comments The research report shows the suitability of ### for the role of emulsifiers. Data of photometric and rheological measurements are used to explain the way of interaction between proteins and oil droplets. Micrographs, SDS-PAGE and a variation with ß-mercaptoethanol help to understand the background of microstructure formation. Results are presented and discussed in a clear and very comprehensive way. Some data of comparable emulsifier systems of other protein sources could be added to allow the reader to see the performance of this new emulsifier system on a first glance. Therefore, the research report is recommended for publication, if following remarks are considered: p.5, l.99 The preliminary study showed that at pH 4 the maximum amount of ### was obtained. The reader might be interested about more details of protein fractions present in ###, their functional groups and the range of their isoelectrical points. p.9, l.183 Change order: (5, 15, 25, 35, and 45%v/v) were 10.17, 6.07, 4.25, 3.5 and 3.2 µm respectively. => (5, 15, 25, 35, and 45%v/v) were 3.2, 3.5, 4.25, 6.07 and 10.17 µm respectively. p.12, l.258 Maybe a table with emulsifier performance data of the other mentioned proteins might help the reader to get a feeling about these characteristics at one view. p.12, l.269 Add more details about the similar trend observed for BSA. p.14, l.308 Add (1996): e.g. with the explanation of Srinivasan, Singh & Munro (1996) for sodium caseinate behaviour. Ö÷±àûÓÐ˵ÊÇ´óÐÞ»¹ÊÇСÐÞ£¬Ö»ÊÇÈÃÐ޸ģ¬Ð޸ĸåÊÇÉÏÖÜÎåͶ³öÈ¥µÄ£¬µ«ÊǽñÌ컹ûÓÐÏûÏ¢£¬²»ÖªµÀ´ó¼ÒµÄ¸å¼þСÐÞºó¶à³¤Ê±¼äÄܽÓÊÜ£¬ÎÒËæÊ±¸üнøÕ¹£¬Çë´ó¼Ò¶à¹Ø×¢£¬¶àÌÖÂÛ£¬Ð»Ð»£¡ |
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qq-1984-19
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prigogin
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jiaoxg
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Jarvis2010
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5Â¥2010-05-19 12:30:18
qq-1984-19
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6Â¥2010-05-19 14:55:25
qq-1984-19
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7Â¥2010-05-20 10:38:20
sleepyhkyo
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yfzou_njau
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9Â¥2010-05-20 16:31:43
qq-1984-19
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10Â¥2010-05-20 20:31:00














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