Recent advances in phosphorylation of food proteins: A review

LWT

Volumn 43, Issue 9, 2010, Pages 1295-1300

  Li, Can Peng ^a   Enomoto, Hirofumi ^b   Hayashi, Yoko ^b   Zhao, Hui ^a   Aoki, Takayoshi ^b  

^a YUNNAN UNIVERSITY   (China)

^b KAGOSHIMA UNIVERSITY   (Japan)

Author keywords

Food protein; Functional property; Phosphate linkage; Phosphorylation; Physiological function

Indexed keywords

CALCIUM PHOSPHATE; EMULSIFICATION; OILS AND FATS; PHOSPHORYLATION; PHYSIOLOGICAL MODELS; PHYSIOLOGY; PROTEINS;

DRY-HEATING; FOOD PROTEINS; FUNCTIONAL PROPERTIES; IN-VITRO; PHOSPHATE GROUP; PHOSPHATE LINKAGES; PHOSPHOPEPTIDES; PHOSPHORYLATED PROTEINS; PHYSIOLOGICAL FUNCTIONS; PROTEIN A;

WATER ABSORPTION;

ANIMALIA;

EID: 77954030808     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.03.016     Document Type: Review

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