Document Detail

Physico-chemical modification of food proteins: food emulsions.
MedLine Citation:
PMID:  9739566     Owner:  NLM     Status:  MEDLINE    
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.
V B Tolstoguzov
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Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Die Nahrung     Volume:  42     ISSN:  0027-769X     ISO Abbreviation:  Nahrung     Publication Date:  1998 Aug 
Date Detail:
Created Date:  1998-10-14     Completed Date:  1998-10-14     Revised Date:  2009-11-11    
Medline Journal Info:
Nlm Unique ID:  0142530     Medline TA:  Nahrung     Country:  GERMANY    
Other Details:
Languages:  eng     Pagination:  205-9     Citation Subset:  IM    
Nestlé Research Centre, Food Science and Technology Department, Lausanne, Switzerland.
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MeSH Terms
Chemistry, Physical
Dietary Proteins / analysis*
Physicochemical Phenomena
Proteins / chemistry*
Reg. No./Substance:
0/Dietary Proteins; 0/Emulsions; 0/Proteins

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