Specific limited hydrolysis and phosphorylation of food proteins for improvement of functional and nutritional properties-Reference-Cited by-同舟云学术

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Specific limited hydrolysis and phosphorylation of food proteins for improvement of functional and nutritional properties

Published:1987-12 Issue:12 Volume:64 Page:1704-1711
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Chobert Jean-Marc¹²,Sitohy Mahmoud¹³,Whitaker John R.¹

Affiliation:

1. ; Department of Food Science and Technology; University of California; Davis 95616 cA

2. Laboratoire des Aliments d'Origine Animale; Institut National de la Recherche Agronomique, La Geraudiere; 44072 Nantes Cedex France

3. ; Biochemistry Department, Faculty of Agriculture; Zagazig University; Zagazig Egypt

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference50 articles.

1. Mechanisms of heat damage in proteins

2. PHYSICO-CHEMICAL ASPECTS OF SOY PROTEINS STRUCTURE FORMATION

3. Functional properties of soy proteins

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