Cheftel, J. C., Cuq, J. L., & Lorient, D. (1992). Lebensmittelproteine. Hamburg: B. Behr's Verlag GmbH & Co |
Damodaran, S. (2005). Protein stabilization of emulsions and foams. Journal of Food Science, 70(3), R54-R66 |
Foegeding, E. A. & Davis, J. P. (2011). Food protein functionality: A comprehensive approach. Food Hydrocolloids, 25(8), 1853-1864 |
Hettiarchchy, S. S. & Ziegler, G. R., Eds. (1994). Protein Functionality in Food Systems. IFT basic symposium series. Marcel Dekker, New York |
Messens, W., VanCamp, J. & Huyghebaert, A. (1997). The use of high pressure to modify the functionality of food proteins. Trends in Food Science & Technology, 8(4), 107-112 |