Food protein interactions in sugar solutions

Current Opinion in Colloid and Interface Science

Volumn 7, Issue 5-6, 2002, Pages 438-444

  Semenova, Maria G ^a   Antipova, Anna S ^a   Belyakova, Larisa E ^a  

^a EMANUEL INSTITUTE OF BIOCHEMICAL PHYSICS   (Russian Federation)

Author keywords

Gelation; Interactions; Proteins; Self assembly; Sugars; Surface activity; Thermal stability

Indexed keywords

BETA LACTOGLOBULIN; CASEIN; MALTODEXTRIN; MILK PROTEIN; OVALBUMIN; POLYSACCHARIDE; PROTEIN; SUGAR; SURFACTANT;

ADSORPTION; AQUEOUS SOLUTION; ATMOSPHERIC PRESSURE; CHEMICAL INTERACTION; CHEMICAL MODIFICATION; CHEMICAL REACTION; COVALENT BOND; EMULSION; ENVIRONMENTAL FACTOR; FLAVOR; FLOCCULATION; FLOW KINETICS; FOAMING; FOOD INDUSTRY; FOOD PROCESSING; GELATION; HEATING; MICELLE; MOLECULAR INTERACTION; PH; PROTEIN ASSEMBLY; PROTEIN CONFORMATION; PROTEIN FUNCTION; PROTEIN PROTEIN INTERACTION; PROTEIN STABILITY; PROTEIN STRUCTURE; REVIEW; SOLUBILITY; SURFACE PROPERTY; THERMODYNAMICS; THERMOSTABILITY; VISCOSITY;

EID: 0036866010     PISSN: 13590294     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1359-0294(02)00079-1     Document Type: Review

References (50)

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