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- Title
Study on Physicochemical Properties of Food Protein.
- Authors
He, Shudong
- Abstract
This document is a summary of a special issue of the journal Molecules titled "Study on Physicochemical Properties of Food Protein." The issue contains ten research articles that explore various aspects of food proteins, including their solubility, structural integrity, emulsifying properties, and allergenic epitopes. The articles also discuss different processing techniques such as ultrasonication, high-pressure processing, and esterification. The findings highlight the potential of food proteins and their modifications in various applications, emphasizing the need for continued research and innovation in this field. The research presented in this issue provides valuable insights for the food industry in terms of product development, process optimization, and the potential application of novel protein-based materials.
- Subjects
CHEMICAL modification of proteins; PROCESS optimization; PROTEINS
- Publication
Molecules, 2023, Vol 28, Issue 24, p8145
- ISSN
1420-3049
- Publication type
Article
- DOI
10.3390/molecules28248145