Thermodynamic Aspects of Food Protein Functionality

1994 ◽  
pp. 327-340 ◽  
Author(s):  
V. B. Tolstoguzov
Keyword(s):  
Protein Functionality ◽  
Food Protein

Chaperone-like food components: from basic concepts to food applications

2018 ◽  
Vol 9 (7) ◽  
pp. 3597-3609 ◽  
Author(s):  
Ali Akbari ◽  
Fatemeh Bamdad ◽  
Jianping Wu
Keyword(s):  
Food Quality ◽  
Amyloid Fibril ◽  
Potential Effect ◽  
Protein Functionality ◽  
Food Protein ◽  
Food Components ◽  
Amyloid Fibril Formation ◽  
Food Applications ◽  
Basic Concepts ◽  
Biological Field

The significance of chaperones in preventing protein aggregation including amyloid fibril formation has been extensively documented in the biological field, but there is limited research on the potential effect of chaperone-like molecules on food protein functionality and food quality.

Food protein functionality: A comprehensive approach

2011 ◽  
Vol 25 (8) ◽  
pp. 1853-1864 ◽  
Author(s):  
E. Allen Foegeding ◽  
Jack P. Davis
Keyword(s):  
Comprehensive Approach ◽  
Protein Functionality ◽  
Food Protein

Food Protein Functionality-A New Model

2015 ◽  
Vol 80 (12) ◽  
pp. C2670-C2677 ◽  
Author(s):  
E. Allen Foegeding
Keyword(s):  
Protein Functionality ◽  
Food Protein ◽  
New Model
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