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| Protein Functionality in Food Systems |
| WANG Panpan |
| Food Science College,Southwest University,Chongqing 400716 |
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Abstract The structure,shape,color,smell and taste of food were decided by protein functionality. Protein functionality will not only help the proper use of protein in the food processing but it advantage to maintain and utilize the nutrition of food.This paper summarized the nature, classification,factors and prospect of protein functionality.It could provide a theoretical basis for application of protein in food industry.
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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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2009, Vol. 23 
