Introduction
Author:
Publisher
Springer Berlin Heidelberg
Link
http://link.springer.com/content/pdf/10.1007/978-3-642-59116-7_1.pdf
Reference3 articles.
1. Kinsella, J. E. (1976). Functional properties of proteins in foods: a survey, Crit. Rev. Food Sci. Nutr., 7: 219.
2. Kinsella, J. E. (1982). Protein structure and functional properties: emulsification and flavor binding effects, In Food Protein Deterioration, Mechanisms and Functionality (J. P. Cherry, ed.), Amer. Chem. Soc., Washington, D.C., ACS Symp. Ser.: 206, p. 301.
3. Li-Chan, E., Nakai, S., and Wood, D. F., (1987). Muscle protein structure-function relationships and discrimination of functionality by multivariate analysis, J. Food Sci., 52: 31.
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