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Volumn 75, Issue , 2018, Pages 115-128

Technological functionality and biological properties of food protein nanofibrils formed by heating at acidic condition

Author keywords

Digestibility; Foaming; Food proteins; Gel; Protein nanofibrils; Toxicity

Indexed keywords

AUTOMOBILE MANUFACTURE; BIOMIMETICS; CELL CULTURE; EMULSIFICATION; GELS; NANOFIBERS; PEPTIDES; PLANTS (BOTANY); PROTEINS; RUNWAY FOAMING; SELF ASSEMBLY; THERMAL PROCESSING (FOODS); TOXICITY; VISCOSITY;

EID: 85043991711     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2018.03.013     Document Type: Review
Times cited : (138)

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