| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10889167 | Innovative Food Science & Emerging Technologies | 2005 | 8 Pages |
Abstract
Modifications to the native structures of plant proteins remain a viable industrial option for improving their functionality in food systems. Therefore, the process described in this work could promote utilization of enzymatically modified canola proteins as suitable ingredients in the formulation of food emulsions.
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Authors
R.E. Aluko, T. McIntosh,