Abstract：Abstract：The structure, shape, color, smell and taste of food were decided by protein functionality. The utilization of protein will improve by changing the protein functionality. Protein functionality is also advantage to maintain and utilize the nutrition of food.This paper summarized the nature, classification, factors and prospect of protein functionality. It ccn provide a theoretical basis for application of protein in food industry.
. Protein Functionality in Food Systems[J]. 肉类研究, 2010, 24(8): 83-88.
WANG Panpan. Protein Functionality in Food Systems. Meat Research, 2010, 24(8): 83-88.
2010, Vol. 24 
