Model Food Systems and Protein Functionality

Author:

James Harper W.

Publisher

Elsevier

Reference131 articles.

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2. Water solids interactions: Maxtric, structural properties and the rate of non-enzymatic browning;Acevedo;Journal of Food Engineering,2006

3. Emulsifying capacity of muscle protein: phase volumes at emulsion collapse;Acton;Journal of Food Science,1972

4. Studies on the principles that govern the folding of protein chains. Nobel Lecture;Anfinsen,1972

5. Partial replacement of egg white proteins with whey proteins in angel food cakes;Arunepanlop;Journal of Food Science,1996

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