Protein functionality in food systems

被引：0
|
作者：
机构：
来源：
Food Technology | 1993年 / 47卷 / 05期
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [41] Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks
    Gharibzahedi, Seyed Mohammad Taghi
    Roohinejad, Shahin
    George, Saji
    Barba, Francisco J.
    Greiner, Ralf
    Barbosa-Canovas, Gustavo V.
    Mallikarjunan, Kumar
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2018, 75 : 194 - 205
  • [42] Functionality of food: Revisiting a concept?
    Antoine, Jean-Michel
    CAHIERS DE NUTRITION ET DE DIETETIQUE, 2009, 44 (03): : 113 - 116
  • [43] Amphiphilic lipids for food functionality
    Freire, Rafael V. M.
    Salentinig, Stefan
    CURRENT OPINION IN COLLOID & INTERFACE SCIENCE, 2024, 72
  • [44] Local food systems and proximity agri-food production. Its functionality in the protection of agricultural land
    Llombart, Pablo Amat
    REVISTA ESPANOLA DE ESTUDIOS AGROSOCIALES Y PESQUEROS-REEAP, 2024, (263): : 287 - 317
  • [45] Rice protein: Emerging insights of extraction, structural characteristics, functionality, and application in the food industry
    Roy, Tapas
    Singh, Anupama
    Sari, T. P.
    Homroy, Snigdha
    JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2023, 123
  • [46] Faba bean protein: Chemical composition, functionality, volatile compounds, and applications in food production
    Thomsen, Jacob
    Rao, Jiajia
    Chen, Bingcan
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2025, 156
  • [47] Functionality of lipids and lipid-protein interactions in cereal-derived food products
    Marion, D
    Dubreil, L
    Douliez, JP
    OCL-OLEAGINEUX CORPS GRAS LIPIDES, 2003, 10 (01): : 47 - 56
  • [48] Technological functionality and biological properties of food protein nanofibrils formed by heating at acidic condition
    Mohammadian, Mehdi
    Madadlou, Ashkan
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2018, 75 : 115 - 128
  • [49] Extraction, Composition, Functionality, and Utilization of Brewer's Spent Grain Protein in Food Formulations
    Devnani, Bhanu
    Moran, Galo Chuchuca
    Grossmann, Lutz
    FOODS, 2023, 12 (07)
  • [50] THE INFLUENCE OF PROCESSING PARAMETERS ON FOOD PROTEIN FUNCTIONALITY .1. DIFFERENTIAL SCANNING CALORIMETRY AS AN INDICATOR OF PROTEIN DENATURATION
    ARNTFIELD, SD
    MURRAY, ED
    CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1981, 14 (04): : 289 - 294
12345