Recent Advances in Processing-Induced Changes in the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins

Ruifen Li; Norbert Raak; Laura Roman

doi:10.3390/foods14050764

Recent Advances in Processing-Induced Changes in the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins

Ruifen Li, Norbert Raak, Laura Roman

Ingredient and Dairy Technology

Publikation: Bidrag til tidsskrift › Leder › Forskning › peer review

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Originalsprog	Engelsk
Artikelnummer	764
Tidsskrift	Foods
Vol/bind	14
Udgave nummer	5
Antal sider	5
ISSN	2304-8158
DOI	https://doi.org/10.3390/foods14050764
Status	Udgivet - 2025

Adgang til dokumentet

10.3390/foods14050764Licens: CC BY

Li_2025_FoodsForlagets udgivne version, 170 KBLicens: CC BY

Citationsformater

@article{c602c4b1873d42bc965749d315cc5844,

title = "Recent Advances in Processing-Induced Changes in the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins",

author = "Ruifen Li and Norbert Raak and Laura Roman",

year = "2025",

doi = "10.3390/foods14050764",

language = "English",

volume = "14",

journal = "Foods",

issn = "2304-8158",

publisher = "MDPI AG",

number = "5",

}

TY - JOUR

T1 - Recent Advances in Processing-Induced Changes in the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins

AU - Li, Ruifen

AU - Raak, Norbert

AU - Roman, Laura

PY - 2025

Y1 - 2025

U2 - 10.3390/foods14050764

DO - 10.3390/foods14050764

M3 - Editorial

SN - 2304-8158

VL - 14

JO - Foods

JF - Foods

IS - 5

M1 - 764

ER -