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| Functionality of Food Protein |
| WANG Panpan |
| College of Food Science, Southwest University, Chongqing 400715, China） |
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Abstract Abstract: Functionality of food protein refers to that food protein is affected by physical and chemical properties during the processing，storage，preparation and consumption. Protein functional properties are studied is not only advantage to use protein in the proper way but also is advantage to maintain and utilize nutrition of food. This paper summarized the structure of food protein and common protein. The definition，classification，impact factors and changes in the processing are also summarized
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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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2010, Vol. 24 
