Protein Modification During Ingredient Preparation and Food Processing: Approaches to Improve Food Processability and Nutrition

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• 作者：Dongxiao Sun-Waterhouse (1) (2) (3)
  Mouming Zhao (2)
  Geoffrey I. N. Waterhouse (1)
  
• 关键词：Bioactives ; Digestibility ; Formulation ; Nutritional value ; Processing modification ; Specialty protein ingredients
• 刊名：Food and Bioprocess Technology
• 出版年：2014
• 出版时间：July 2014
• 年：2014
• 卷：7
• 期：7
• 页码：1853-1893
• 全文大小：n>
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• 作者单位：Dongxiao Sun-Waterhouse (1) (2) (3)
  Mouming Zhao (2)
  Geoffrey I. N. Waterhouse (1)
  
  1. School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland, 1142, New Zealand
  2. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
  3. The New Zealand Institute for Plant & Food Research Limited, Auckland, New Zealand
  
• ISSN：1935-5149