Physico-chemical modification of food proteins: food emulsions.
Physico-chemical protein modification involved in food processing is used for "engineering" the structure-property relationship of foods. The three main tools used for protein modification are food formulation, mechanical and thermal (heating/cooling) treatments. They correspond to the main stages of all food technologies. Food structural design is based upon incompatibility and complexing of food biopolymers as well as upon fundamental features of physico-chemical properties of biphasic aqueous systems. Some examples of functional biopolymer modification are considered in systems such as meat extenders, fat replacers, ice cream mixes and wheat flour doughs.
Tolstoguzov
V B
VB
Nestlé Research Centre, Food Science and Technology Department, Lausanne, Switzerland.
D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004044:Dietary Proteins / Q000032:analysis*; D004655:Emulsions; D011506:Proteins / Q000737:chemistry*
D004044:Dietary Proteins; D004655:Emulsions; D011506:Proteins