Physico-chemical modification of food proteins: Food emulsions
- 1 August 1998
- journal article
- review article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 42 (03-04) , 205-209
- https://doi.org/10.1002/(sici)1521-3803(199808)42:03/04<205::aid-food205>3.3.co;2-5
Abstract
Physico-chemical protein modification involved in food processing is used for "engineering" the structure-property relationship of foods. The three main tools used for protein modification are food formulation, mechanical and thermal (heating/cooling) treatments. They correspond to the main stages of all food technologies. Food structural design is based upon incompatibility and complexing of food biopolymers as well as upon fundamental features of physico-chemical properties of biphasic aqueous systems. Some examples of functional biopolymer modification are considered in systems such as meat extenders, fat replacers, ice cream mixes and wheat flour doughs.Keywords
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