Functional properties of peptides: From single peptide solutions to a mixture of peptides in food products

Food Hydrocolloids

Volumn 57, Issue , 2016, Pages 187-199

  Lacou, Lélia ^a,b   Léonil, Joëlle ^a,b   Gagnaire, Valérie ^a,b  

^a UMR1253   (France)

^b AGROCAMPUS OUEST   (France)

Author keywords

Crowded solution; Food; Functional property; Hydrolysis; Model solution; Peptide

Indexed keywords

EMULSIFICATION; FUNCTIONAL FOOD; GELATION; HYDROLYSIS;

COMPLEX MATRIXES; CROWDED SOLUTION; EMULSIFYING PROPERTY; FOOD MATRIXES; FUNCTIONAL PROPERTIES; INTEGRAL PART; MATRIX; MODEL SOLUTION; PEPTIDE SOLUTIONS; PHYSICOCHEMICAL PROPERTY;

PEPTIDES;

EID: 84957063007     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.01.028     Document Type: Review

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