SCOPUS 정보 검색 플랫폼

Food and Function

Volumn 4, Issue 2, 2013, Pages 277-282

Protein micro-structuring as a tool to texturize protein foods

(3) Purwanti, Nanik a,b,c Peters, Jorien P C M b van der Goot, Atze Jan a,b

a TOP INSTITUTE FOOD AND NUTRITION (Netherlands)

b WAGENINGEN UNIVERSITY (Netherlands)

c BOGOR AGRICULTURAL UNIVERSITY (Indonesia)

Author keywords

[No Author keywords available]

Indexed keywords

ECONOMIC POTENTIALS; HEALTH BENEFITS; INTERNAL STRUCTURE; MICRO STRUCTURING; MICRO-PARTICLES; MODEL PROTEINS; PRODUCT PROPERTY; PROTEIN AGGREGATES; PROTEIN CONCENTRATIONS; PROTEIN CONTENTS; PROTEIN FOOD; PROTEIN MATRIX; PROTEIN PARTICLES; SWELLING BEHAVIOUR; TEXTURAL PROPERTIES; WATER HOLDING CAPACITY; WHEY PROTEIN ISOLATE;

AGGLOMERATION; FOOD PRODUCTS; MECHANICAL PROPERTIES;

PROTEINS;

MILK PROTEIN; WATER; WHEY PROTEIN;

ARTICLE; CHEMISTRY; FOOD HANDLING; PARTICLE SIZE; PROTEIN CONFORMATION;

FOOD HANDLING; MILK PROTEINS; PARTICLE SIZE; PROTEIN CONFORMATION; WATER;

MLCS; MLOWN;

EID: 84873354853 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c2fo30158j Document Type: Article

Times cited : (24)

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