Recent advances in structure and function of food proteins: QSAR approach
Author:
Affiliation:
1. a Department of Food Science , University of British Columbia , 6650 NW Marine Drive, Vancouver, B.C., V6T 1Z4, Canada
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408399309527644
Reference112 articles.
1. Stability Of Food Emulsions: Physicochemical Role Of Protein And Nonprotein Emulsifiers
2. Interfaces, Protein Films, and Foams
3. The Gelation Of Proteins
4. [24] Quantitative structure-activity relationships and molecular graphics in evaluation of enzyme-ligand interactions
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