Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry

Trends in Food Science and Technology

Volumn 68, Issue , 2017, Pages 130-144

  Lin, Duanquan ^a   Lu, Wei ^b,c   Kelly, Alan L ^c   Zhang, Longtao ^a   Zheng, Baodong ^a   Miao, Song ^a,b  

^a FUJIAN AGRICULTURE AND FORESTRY UNIVERSITY   (China)

^b TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Application; Function; Interaction; Polysaccharide; Structure; Vegetable protein

Indexed keywords

APPLICATIONS; COMPLEX NETWORKS; COMPLEXATION; CROSSLINKING; FOOD PRODUCTS; FUNCTIONS; POLYSACCHARIDES; PROTEINS; STRUCTURE (COMPOSITION); VEGETABLES;

BIOACTIVE INGREDIENTS; COMPLEX FOOD SYSTEM; CROSSLINKED STRUCTURES; DIFFERENT STRUCTURE; INTERACTION; NUTRITIONAL VALUE; STRUCTURE-FUNCTION RELATIONSHIP; VEGETABLE PROTEIN;

POLYMERS;

EID: 85028569592     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2017.08.006     Document Type: Review

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