Solid-state protein-carbohydrate interactions and their application in the food industry

Comprehensive Reviews in Food Science and Food Safety

Volumn 13, Issue 5, 2014, Pages 860-870

  Soltanizadeh, Nafiseh ^a   Mirmoghtadaie, Leila ^b   Nejati, Fatemeh ^c   Najafabadi, Leila Izadi ^a   Heshmati, Maryam Khakbaz ^d   Jafari, Maryam ^a  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

^b SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^c ISLAMIC AZAD UNIVERSITY   (Iran)

^d UNIVERSITY OF TABRIZ   (Iran)

Author keywords

Carbohydrate; Crystallization; Protein; Solid state

Indexed keywords

CARBOHYDRATES; CRYSTALLIZATION; DRYING; FOOD PRODUCTS;

COMPLEX FOOD SYSTEM; FOOD COMPONENTS; FOOD INDUSTRIES; FRUIT AND VEGETABLES; GROWING BODIES; INFANT FORMULA; PROTEIN-CARBOHYDRATE INTERACTIONS; STABILIZING EFFECTS;

PROTEINS;

EID: 84906074637     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12089     Document Type: Article

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