title: [Physicochemical aspects of synthetic food production].
abstract: The authors discuss the general approach to the problem of the protein architecture and the working of proteins to synthetic foods. They present the main results from relevant studies on the compatibility and interactions of proteins and polysaccharides in aqueous media and deal with possibilities of influencing the structure formation and the physical properties of gels of given composition.
mesh_terms: D000464:Alginates; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005502:Food; D005526:Food, Formulated; D005780:Gelatin; D005782:Gels; D011506:Proteins / Q000138:chemical synthesis*; D013696:Temperature; D014783:Viscosity
chemical_list: D000464:Alginates; D005782:Gels; D011506:Proteins; D005780:Gelatin
vernacular_title: Physikalisch-chemische Aspekte der Herstellung künstlicher Nahrungsmittel