Functional properties of food proteins and role of proteinpolysaccharide interaction (Record no. 48775)
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| 000 -LEADER | |
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| fixed length control field | 01769nam a2200169Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | MX-MdCICY |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250625153944.0 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | CICY |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | B-14589 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250602s9999 xx |||||s2 |||| ||und|d |
| 245 10 - TITLE STATEMENT | |
| Title | Functional properties of food proteins and role of proteinpolysaccharide interaction |
| 490 0# - SERIES STATEMENT | |
| Volume/sequential designation | Food Hydrocolloids, 4(6), p.429-468, 1991 |
| 520 3# - SUMMARY, ETC. | |
| Summary, etc. | The review paper discusses the findings on the functional properties of food proteins in multicomponent systems as well as some working hypotheses advanced during recent years at the laboratory of new food forms at the A.N.Nesmeyanov Institute of Organoelement Compounds of the USSR Academy of Sciences. Consideration is given to the following trends of research work: (i)complexing of proteins and polysaccharides, including oligomeric proteins; (ii)nature of biopolymer incompatibility in solution; (iii)effect of thermodynamic incompatibility and complexing of proteins and polysaccharides on the functional properties of food proteins, including solubility and behaviour of proteins at the water-oil interface during emulsion stabilization, as well as on protein gelation; (iv)incompatibility of proteins and polysaccharides in their water-plasticized melt mixtures and the effect of this phenomenon on the formation of structure and properties of proteins textured by thermoplastic extrusion. The importance of investigations into rotein-polysaccharide interaction for understanding the mechanisms of structure formation processes in food systems is shown. |
| 700 12 - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Tolstoguzov, V.B. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://drive.google.com/file/d/1fMLuqTBCcnWpJp4uYcNumWyIvapW1ZwE/view?usp=drivesdk">https://drive.google.com/file/d/1fMLuqTBCcnWpJp4uYcNumWyIvapW1ZwE/view?usp=drivesdk</a> |
| Public note | Para ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Clasificación local |
| Koha item type | Documentos solicitados |
| Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection | Home library | Current library | Shelving location | Date acquired | Total checkouts | Full call number | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Clasificación local | Ref1 | CICY | CICY | Documento préstamo interbibliotecario | 25.06.2025 | B-14589 | 25.06.2025 | 25.06.2025 | Documentos solicitados |
