Recent approaches in physical modification of protein functionality

Food Chemistry

Volumn 199, Issue , 2016, Pages 619-627

  Mirmoghtadaie, Leila ^a   Shojaee Aliabadi, Saeedeh ^a   Hosseini, Seyede Marzieh ^a  

^a SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Cold plasma treatment; Functional properties; Microwave; Supercritical carbon dioxide; Ultrasound

Indexed keywords

CARBON DIOXIDE; CHEMICAL MODIFICATION; HYDROSTATIC PRESSURE; MICROWAVES; PLASMA APPLICATIONS; SUPERCRITICAL FLUID EXTRACTION; ULTRASONICS;

COLD PLASMA TREATMENT; FUNCTIONAL PROPERTIES; HIGH HYDROSTATIC PRESSURE; PHYSICAL MODIFICATION OF PROTEINS; PRODUCT SHELF LIFE; PROTEIN FUNCTIONALITIES; PROTEIN MODIFICATIONS; SUPERCRITICAL CARBON DIOXIDES;

PROTEINS;

PROTEIN MODIFICATION; PROTEIN STRUCTURE; STRUCTURE ACTIVITY RELATION; CHEMISTRY; DRUG STABILITY; ELECTRICITY; EMULSION; FOOD HANDLING; FOOD IRRADIATION; FOOD PRESERVATION; FOOD QUALITY; HYDROSTATIC PRESSURE; MICROWAVE RADIATION; PHYSIOLOGY; PROCEDURES; PROTEIN INTAKE; ULTRASOUND;

EMULSION; PROTEIN; PROTEIN INTAKE;

DIETARY PROTEINS; DRUG STABILITY; ELECTRICITY; EMULSIONS; FOOD HANDLING; FOOD IRRADIATION; FOOD PRESERVATION; FOOD QUALITY; HYDROSTATIC PRESSURE; MICROWAVES; PROTEINS; ULTRASONICS;

EID: 84950335498     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.12.067     Document Type: Review

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