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Modifications chimiques des protéines alimentaires et étude des relations structure/fonction

Abstract : Chemical modifications are used to improve functional properties of food proteins. They are also used for fundamental studies of structure/function relationships. The main chemical modifications of food proteins are reviewed. Resulting typical functional properties including emulsification, foaming, hydration, viscosity and gelation were presented.
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Submitted on : Tuesday, September 24, 2019 - 3:02:59 PM
Last modification on : Saturday, May 30, 2020 - 10:42:02 AM

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Véronique Vidal, Eliane Cases, Jean-Louis Cuq. Modifications chimiques des protéines alimentaires et étude des relations structure/fonction. Oléagineux, Corps Gras, Lipides, John Libbey Eurotext, 2003, 10 (1), pp.41-46. ⟨10.1051/ocl.2003.0041⟩. ⟨hal-02295830⟩

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