Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential

标题

Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential

作者

关键词

Covalent interaction, Protein modification, Posttranslational modification, Functional extracts, Food processing, Ingredient interaction, Polyphenol-protein interaction, Isothiocyanate-protein interaction, Protein refining, Emulsion, Gelling, Allergenicity, Antimicrobial activity

出版物

TRENDS IN FOOD SCIENCE & TECHNOLOGY

Volume 101, Issue -, Pages 38-49

出版商

Elsevier BV

发表日期

2020-04-24

DOI

10.1016/j.tifs.2020.04.023