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[Physicochemical aspects of synthetic food production].

1975; National Institutes of Health; Volume: 19; Issue: 9-10 Linguagem: Inglês

Tolstogusow Wb, Braudo Ee, Wainerman Es,

Muscle metabolism and nutrition

The authors discuss the general approach to the problem of the protein architecture and the working of proteins to synthetic foods. They present the main results from relevant studies on the compatibility and interactions of proteins and polysaccharides in aqueous media and deal with possibilities of influencing the structure formation and the physical properties of gels of given composition.