Skip to Main content Skip to Navigation
Journal articles

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.
Document type :
Journal articles
Complete list of metadata

https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02295830
Contributor : Institut Agro Dijon Connect in order to contact the contributor
Submitted on : Tuesday, September 24, 2019 - 3:02:59 PM
Last modification on : Tuesday, August 2, 2022 - 3:50:33 AM

Links full text

Identifiers

Citation

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⟩

Share

Metrics

Record views

60