Food Proteins and Their Applications
Food Proteins and Their Applications
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DOI：
10.1201/9780203755617
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发表时间：
1997-03
期刊：
影响因子：
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通讯作者：
S. Damodaran;A. Paraf
中科院分区：
文献类型：
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作者：
S. Damodaran;A. Paraf
蛋白质功能性的物理化学基础食品蛋白质-蛋白质热变性和凝固概述蛋白质稳定的泡沫和乳液蛋白质凝胶化蛋白质-脂质和蛋白质-风味相互作用蛋白质-多糖相互作用食品蛋白质的结构-功能关系酪蛋白的结构-功能关系乳清蛋白的结构-功能关系大豆蛋白的结构-功能关系小麦蛋白质的功能关系鸡蛋蛋白质的结构和功能性肌肉蛋白质的结构-功能关系改善食品系统中蛋白质功能性的加工技术蛋白质的酶和化学修饰食品蛋白质的遗传工程蛋白质水解产物的功能性高压对蛋白质的影响蛋白质和蛋白质-多糖微粒可食用蛋白质薄膜和涂层加工和储存对食物蛋白质营养价值的影响牛奶蛋白质的提取蛋白质的表征的化学和物理方法蛋白质的免疫化学在蛋白质结构控制中的应用。
Physicochemical bases of protein functionality food proteins - an overview thermal denaturation and coagulation of proteins protein-stabilized foams and emulsions protein gelation protein-lipid and protein-flavour interactions protein-polysaccharide interactions structure-function relationships of food proteins structure-function relationships of caseins structure-function relationships of whey proteins structure-function relationships of soy proteins structure-function relationships of wheat proteins structure and functionality of egg proteins structure-function relationships of muscle proteins processing technology to improve functionality of proteins in food systems enzyme and chemical modification of proteins genetic engineering of food proteins functionality of protein hydrolysates high-pressure effects on proteins protein and protein-polysaccharide microparticles edible protein films and coatings effects of processing and storage on the nutritional value of food proteins extraction of milk proteins chemical and physical methods for the characterization of proteins applications of immunochemistry for protein structure control.