Nutritech - Rethinking the Food Chain

NEW REVIEW ARTICLE: Crosslinking Food Proteins for Improved Functionality

1.5.2010 16:30

 

Possibilities for protein crosslinking in cereal, dairy, meat, and fish processing to improve the texture and the structure of the product were extensively reviewed by Buchert et al. The special emphasis was on the enzymatic modifications over physico-chemical methods.

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