Abstract
Introduction: surface activity and functional properties of proteins enhanced hydrophobicity - formation and properties of surface-active proteins increased anionic charge - conformational and functional properties deamidation and phosphorylation for food protein modification preparation and functional properties of protein-polysaccharide conjugates enzymatic modification as a tool for alteration of safety and quality of food proteins denaturation of globular proteins in relation to their functional properties protein-surfactant interactions factors affecting applications of native and modified proteins in food products.
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