The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Functional properties of proteins in foods: A survey
Abstract
Proteins for foods, in addition to providing nutrition, should also possess specific functional properties that facilitate processing and serve as the basis of product performance. Functional properties of proteins for foods connote the physicochemical properties which govern the behavior of protein in foods. This general article collates the published information concerning the major functional properties of food proteins, e.g., solubility, binding properties, surfactant properties, viscogenic texturizing characteristics, etc. The effects of extraction and processing on functional properties and possible correlations between structure and function are discussed, in relation to practical performance in food systems. Modification of proteins to improve functional characteristics is briefly mentioned.
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Citations
Cites
Soybean proteins. Their functional, chemical, and physical properties
Wolf, W. J. (1970) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60172a025 · Cited by 394
Cited by
Quinoa protein: Composition, structure and functional properties
Dakhili, S., Abdolalizadeh, L., Hosseini, S. M., Shojaee-Aliabadi, S., & Mirmoghtadaie, L. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.125161 · Cited by 363
Potential application of microalga Spirulina platensis as a protein source
Lupatini, A. L., Colla, L. M., Canan, C., & Colla, E. (2017) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.7987 · Cited by 291
Chemical, biochemical, functional, and nutritional characteristics of collagen in food systems
Asghar, A., & Henrickson, R. L. (1982) · Advances in Food Research · doi:10.1016/s0065-2628(08)60113-5 · Cited by 203
Nutritional quality evaluation of electron beam-irradiated lotus (Nelumbo nucifera) seeds
Bhat, R., & Sridhar, K. R. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2007.08.002 · Cited by 183
Functional properties of the biomass of three microalgal species
Guil-Guerrero, J. L., Navarro-Juárez, R., López-Martı́nez, J. C., Campra-Madrid, P., & Rebolloso-Fuentes, M. (2004) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2004.02.014 · Cited by 173
Metadata
- Authors
- Kinsella, J. E., & Melachouris, N.
- Venue
- C R C Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 1976-04
- Volume
- 7
- Issue
- 3
- Pages
- 219-280
- ISSN
- 0099-0248 (ISSN-L)
- OpenAlex
- W2025402276
- Cited by
- 1,350
- References
- 1
- FWCI
- 44.80
- Type
- journal article
- Language
- en
- Open access
- closed
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
