Food protein functionality: A comprehensive approach

Food protein functionality has classically been viewed from the perspective of how single molecules or protein ingredients function in solutions and form simple colloidal structures. Based on this approach, tests on protein solutions are used to produce values for solubility, thermal stability, gela...

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Veröffentlicht in:	Food hydrocolloids 2011-12, Vol.25 (8), p.1853-1864
Hauptverfasser:	Foegeding, E. Allen, Davis, Jack P.
Format:	Artikel
Sprache:	eng
Schlagworte:	Allergenicity amino acids Binding Bioactivity Biological Biological and medical sciences biopolymers Colloids dietary protein emulsifying Emulsions Foaming Foams Food additives Food industries food quality Foods Fundamental and applied biological sciences. Psychology gelation Gels General aspects Ingredients Peptides Protein Protein functionality protein synthesis Proteins solubility thermal stability water binding capacity
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