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International Journal of Food Sciences and Nutrition Volume 53, 2002 - Issue 3
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Research Article

Protein-lipid interactions in food systems: a review

Ahmeda A. Alzagtat Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21, 111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec Canada H9X 3V9
&
Inteaz Alli Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21, 111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec Canada H9X 3V9
Pages 249-260 | Published online: 06 Jul 2009

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Zuoyong Zhang, Luji Zhang, Shudong He, Xingjiang Li, Risheng Jin, Qian Liu, Shuguang Chen & Hanju Sun. (2022) High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review. Food Reviews International 0:0, pages 1-36.
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Jinchuang Zhang, Li Liu, Hongzhi Liu, Ashton Yoon, Syed S. H. Rizvi & Qiang Wang. (2019) Changes in conformation and quality of vegetable protein during texturization process by extrusion. Critical Reviews in Food Science and Nutrition 59:20, pages 3267-3280.
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A. C. Y. Lam, A. Can Karaca, R. T. Tyler & M. T. Nickerson. (2018) Pea protein isolates: Structure, extraction, and functionality. Food Reviews International 34:2, pages 126-147.
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