FOOD PROTEIN DETERIORATION - MECHANISMS AND FUNCTIONALITY - PREFACE

被引：0
|
作者：
CHERRY, JP
机构：
来源：
ACS SYMPOSIUM SERIES | 1982年 / 206卷
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
引用
收藏
页码：R9 / R10
页数：2
相关论文
共 50 条
  • [21] MODEL FOOD SYSTEM APPROACHES FOR EVALUATING WHEY-PROTEIN FUNCTIONALITY
    HARPER, WJ
    JOURNAL OF DAIRY SCIENCE, 1984, 67 (11) : 2745 - 2756
  • [22] Canola/rapeseed protein - nutritional value, functionality and food application: a review
    Chmielewska, Anna
    Kozlowska, Magdalena
    Rachwal, Danuta
    Wnukowski, Piotr
    Amarowicz, Ryszard
    Nebesny, Ewa
    Rosicka-Kaczmarek, Justyna
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2021, 61 (22) : 3836 - 3856
  • [23] Direct Mechanisms in Cholesterol Modulation of Protein Function Preface
    Rosenhouse-Dantsker, Avia
    Bukiya, Anna N.
    DIRECT MECHANISMS IN CHOLESTEROL MODULATION OF PROTEIN FUNCTION, 2019, 1135 : V - VII
  • [24] Food Structure and Functionality
    Bhandari, Bhesh
    JOURNAL OF FOOD ENGINEERING, 2022, 315
  • [25] Food biotechnology - Frontiers of food functionality
    de Vos, WM
    CURRENT OPINION IN BIOTECHNOLOGY, 1999, 10 (05) : 483 - 484
  • [26] Food protein functionality in a liquid system: A comparison of deamidated wheat protein with dairy and soy proteins
    Webb, MR
    Naeem, HA
    Schmidt, KA
    JOURNAL OF FOOD SCIENCE, 2002, 67 (08) : 2896 - 2902
  • [27] Lentil protein: a review of functional properties and food application. An overview of lentil protein functionality
    Jarpa-Parra, Marcela
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2018, 53 (04): : 892 - 903
  • [28] A comprehensive review on pulse protein fractionation and extraction: processes, functionality, and food applications
    Rivera, Jared
    Siliveru, Kaliramesh
    Li, Yonghui
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2024, 64 (13) : 4179 - 4201
  • [29] Effects of electric fields and electromagnetic wave on food protein structure and functionality: A review
    Han, Zhong
    Cai, Meng-jie
    Cheng, Jun-Hu
    Sun, Da-Wen
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2018, 75 : 1 - 9
  • [30] Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety
    Wang, Ruican
    Guo, Shuntang
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2021, 20 (02) : 2081 - 2105
12345