Study on Physicochemical Properties of Food Protein
Dublin Core
Title
Study on Physicochemical Properties of Food Protein
Subject
Technology
Description
This reprint discusses the importance of studying the physicochemical properties of food proteins, which play crucial roles in providing essential amino acids and contributing to the overall quality of our foods. The demand for sustainable and nutritious food sources has led to a surge of interest in understanding and utilizing proteins derived from various sources. The studies in this reprint explore various aspects, including protein solubility, structural integrity, emulsifying properties, and allergenic epitopes, as well as the application of different processing techniques such as ultrasonication, high-pressure processing, and esterification.
Creator
Shudong He,
Wei Xu,
Muhammad H. Aludatt
Wei Xu,
Muhammad H. Aludatt
Source
https://mdpi-res.com/bookfiles/book/8663/Study_on_Physicochemical_Properties_of_Food_Protein.pdf?v=1771898957
Publisher
MDPI - Multidisciplinary Digital Publishing Institute
Date
2024
Contributor
Mustabsyirah
Rights
Creative Commons
Format
PDF
Language
English
Type
Textbooks
Files
Collection
Citation
Shudong He,
Wei Xu,
Muhammad H. Aludatt, “Study on Physicochemical Properties of Food Protein,” Open Educational Resource (OER) - USK Library, accessed April 8, 2026, https://oer.usk.ac.id/items/show/9775.