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| Modification of Food Proteins |
| WEI Yanjie;YANG Bin |
| College of Food Science, Southwest University, Chongqing 400715, China) |
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Abstract Abstract: This article surveyed the various modification methods of food proteins, including acylation, phosphorylation, deamidation, glycosylation, covalent cross—linking effect，proteolysis，physical modification，genetic engineering modification．
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| [1] |
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 
