Abstract
Knowledge of protein structures is important to understand protein interactions and functions in food products. Monoclonal antibodies (MAbs) can be used to detect disappearance of some epitopes and appearance of others, during physico chemical treatment, such as heating or glycosylation. Gels, foams and emulsifiants can then be quantified. MAbs prepared for other purposes could be used for the study of food quality.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
