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Study on Physicochemical Properties of Food Protein

This reprint discusses the importance of studying the physicochemical properties of food proteins, which play crucial roles in providing essential amino acids and contributing to the overall quality of our foods. The demand for sustainable and nutritious food sources has led to a surge of interest i...

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Gardado en:
Formato: Online
Idioma:inglés
Publicado: MDPI - Multidisciplinary Digital Publishing Institute 2024
Subjects:
hot-pressed peanut meal
denaturation
network structure
crosslinking
water resistance
egg-white protein
chitosan
particles
double-layer emulsion
characterization
Maillard reaction
ultrasound
hydrolyzed soybean meal
oxidized lard
high-temperature denatured defatted rice bran
steam flash-explosion
rice bran protein isolate
structural properties
cashew nuts
allergens
phage display technology
epitope prediction
ultra-high-pressure jet processing
casein
protein structure
curdling properties
esterification
soy protein
nano-emulsion
acidic
antibacterial
ultrasonic treatment
collagen fibril
self-assembly behavior
collagen fibril gel
gel property
rice protein
solubility enhancement
food processing
application
gelatin peptides
antioxidant activity
structural characteristics
Keap1 protein
molecular dynamics simulations
n/a
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues
Acceso en liña:ONIX_20240514_9783036598680_106
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ONIX_20240514_9783036598680_106

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