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Methods of studying functional characteristics of vegetable proteins
SIK – Svenska livmedelsinstitutet.
1979 (English)In: Journal of the American Oil Chemists Society, ISSN 0003-021X, E-ISSN 1558-9331, Vol. 56, no 3, 272-279 p.Article in journal (Refereed)
Abstract [en]

In a functional characterization, a set of data is obtained which gives information on the fields of application for a certain protein ingredient. This fingerprint can be used as a guideline in product development and restricts the amount of tests on large scale. The function of a protein in a complex food system can be better understood if a functional characterization is combined with a microstructural investigation. This may be especially important in cases where proteins act by indirect functionality, i.e., when the prescence of one protein changes the function of another component. In order to improve the efficiency of functional characterizations, methodologies need to be further developed. This is especially important for characterization of gels, emulsions, and mixtures of structures. © 1979 The American Oil Chemists' Society.

Place, publisher, year, edition, pages
1979. Vol. 56, no 3, 272-279 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-9060DOI: 10.1007/BF02671471OAI: oai:DiVA.org:ri-9060DiVA: diva2:966934
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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