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Journal articles
Modifications chimiques des protéines alimentaires et étude des relations structure/fonction
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.
Keywords :
Chemical modification
Proteins
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02295830
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Submitted on : Tuesday, September 24, 2019 - 3:02:59 PM
Last modification on : Tuesday, August 2, 2022 - 3:50:33 AM
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
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