Novel Macromolecules in Food Systems - Developments in Food Science
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Published By Elsevier

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Protein hydrolysates as special nutritional ingredients

Novel Macromolecules in Food Systems - Developments in Food Science ◽

10.1016/s0167-4501(00)80010-2 ◽

2000 ◽

pp. 181-215 ◽

Cited By ~ 8

Author(s):

Mohamed I. Mahmoud ◽

Christopher T. Cordle

Keyword(s):

Protein Hydrolysates

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Index

Novel Macromolecules in Food Systems - Developments in Food Science ◽

10.1016/s0167-4501(00)80020-5 ◽

2000 ◽

pp. 441-448

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Lupin seed proteins

Novel Macromolecules in Food Systems - Developments in Food Science ◽

10.1016/s0167-4501(00)80004-7 ◽

2000 ◽

pp. 7-38 ◽

Cited By ~ 7

Author(s):

G. Doxastakis

Keyword(s):

Seed Proteins ◽

Lupin Seed

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A brief introduction to novel food macromolecules

Novel Macromolecules in Food Systems - Developments in Food Science ◽

10.1016/s0167-4501(00)80003-5 ◽

2000 ◽

pp. 1-5 ◽

Cited By ~ 1

Author(s):

G. Doxastakis ◽

V. Kiosseoglou

Keyword(s):

Novel Food

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Konjac glucomannan

Novel Macromolecules in Food Systems - Developments in Food Science ◽

10.1016/s0167-4501(00)80014-x ◽

2000 ◽

pp. 309-330 ◽

Cited By ~ 33

Author(s):

K. Nishinari

Keyword(s):

Konjac Glucomannan

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Novel uses of biopolymers in the development of low fat spreads and soft cheeses

Novel Macromolecules in Food Systems - Developments in Food Science ◽

10.1016/s0167-4501(00)80018-7 ◽

2000 ◽

pp. 397-418 ◽

Cited By ~ 2

Author(s):

Stefan Kasapis

Keyword(s):

Low Fat

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Maillard-type protein-polysaccharide conjugates

Novel Macromolecules in Food Systems - Developments in Food Science ◽

10.1016/s0167-4501(00)80017-5 ◽

2000 ◽

pp. 385-395 ◽

Cited By ~ 7

Author(s):

Akio Kato

Keyword(s):

Type Protein

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Mesquite gum (Prosopis gum)

Novel Macromolecules in Food Systems - Developments in Food Science ◽

10.1016/s0167-4501(00)80011-4 ◽

2000 ◽

pp. 217-238 ◽

Cited By ~ 16

Author(s):

E.J. Vernon-Carter ◽

C.I. Beristain ◽

R. Pedroza-Islas

Keyword(s):

Mesquite Gum

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List of contributors

Novel Macromolecules in Food Systems - Developments in Food Science ◽

10.1016/s0167-4501(00)80002-3 ◽

2000 ◽

pp. xvii-xviii

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Physically modified proteins

Novel Macromolecules in Food Systems - Developments in Food Science ◽

10.1016/s0167-4501(00)80009-6 ◽

2000 ◽

pp. 161-180

Author(s):

P.J. Wilde

Keyword(s):

Modified Proteins

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Novel Macromolecules in Food Systems - Developments in Food ScienceLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By Elsevier

Protein hydrolysates as special nutritional ingredients

Index

Lupin seed proteins

A brief introduction to novel food macromolecules

Konjac glucomannan

Novel uses of biopolymers in the development of low fat spreads and soft cheeses

Maillard-type protein-polysaccharide conjugates

Mesquite gum (Prosopis gum)

List of contributors

Physically modified proteins

Novel Macromolecules in Food Systems - Developments in Food Science
Latest Publications