The use of high pressure to modify the functionality of food proteins

By Messens W.   Van Camp J.   Huyghebaert A.  

Trends in Food Science and Technology, Vol. 8, Iss. 4, 1997-04 ,pp. : 107-112

Elsevier

Access to resources Recommend Favorite

Texturisation and modification of vegetable proteins for food applications using microbial transglutaminase

By Dube Mark   Schäfer Christian   Neidhart Sybille   Carle Reinhold  

European Food Research and Technology A, Vol. 225, Iss. 2, 2007-06 ,pp. : 287-299

Springer Publishing Company

Access to resources Recommend Favorite

Interfacial Behavior of Food Proteins

By  

Current Nutrition & Food Science, Vol. 9, Iss. 1, 2013-02 ,pp. : 10-14

Bentham Science Publishers

Access to resources Recommend Favorite

Creating Proteins with Novel Functionality via the Maillard Reaction: A Review

By Oliver Christine   Melton Laurence   Stanley Roger  

Critical Reviews in Food Science and Nutrition, Vol. 46, Iss. 4, 2006-06 ,pp. : 337-350

Taylor & Francis Ltd

Access to resources Recommend Favorite

Genetic modification for the production of food: the food industry's response

By Ellahi Basma  

British Food Journal, Vol. 98, Iss. 45, 1996-06 ,pp. : 53-72

Emerald Group Publishing Ltd

Access to resources Recommend Favorite