Protein–lipid interactions in food systems: a review

ISSN： 1465-3478

Source： International Journal of Food Sciences and Nutrition, Vol.53, Iss.3, 2002-05, pp. : 249-260

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Gene–Dairy Food Interactions and Health Outcomes: A Review of Nutrigenetic Studies

By Comerford Kevin B. Pasin Gonca

Nutrients, Vol. 9, Iss. 7, 2017-07 ,pp. : 710-710

MDPI

Access to resources Recommend Favorite

An immunological approach to monitor protein lactosylation of heated food model systems

By Fogliano V. Monti S.M. Ritieni A. Marchisano C. Peluso G. Randazzo G.

Food Chemistry, Vol. 58, Iss. 1, 1997-01 ,pp. : 53-58

Elsevier

Access to resources Recommend Favorite

Food additive-additive interactions involving sulphur dioxide and ascorbic and nitrous acids: a review

By Adams J.B.

Food Chemistry, Vol. 59, Iss. 3, 1997-07 ,pp. : 401-409

Elsevier

Access to resources Recommend Favorite

Lipid shortenings: a review

By Ghotra B.S. Dyal S.D. Narine S.S.

Food Research International, Vol. 35, Iss. 10, 2002-01 ,pp. : 1015-1048

Elsevier

Access to resources Recommend Favorite

Polysaccharide protein interactions

By de Kruif C.G. Tuinier R.

Food Hydrocolloids, Vol. 15, Iss. 4, 2001-07 ,pp. : 555-563

Elsevier

Access to resources Recommend Favorite