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| The Affecting Factors of Food Proteins Functionality |
| LIU Lin |
| College of Food Science and Technology, Southwest University, Chongqing 400715 |
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Abstract Protein is the important component of food,and their functionality can not be compared or replaced by other component,and even their functionality plays a crucial part in the food quality,so it is paying close attention.The protein functionality depends not only on the composition and structure of the protein molecule, as well as environmental factors and processing conditions.The article mainly introduced the intrinsic factors and the environmental factors that effect the protein functionality.
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XUE Haohao, JIANG Yiqi, WAN Youting, SUN Dandan, JIANG Linlin, YANG Xiaoyin, MAO Yanwei, HAO Jiangang, ZHANG Yimin, LIANG Rongrong. Research Advances on Nutritional and Functional Characteristics of Quinoa and Its Applications in Meat Products[J]. Meat Research, 2026, 40(7): 94-102. |
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2009, Vol. 23 
