DOI: 10.17265/2159-5828/2012.05.001
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Florence O. Uruakpa

Abstract: Biological macromolecules, such as proteins and polysaccharides, are widely used in food systems because their interactions impart a desirable texture to food products. Plant proteins interact with food components via protein-protein and protein-polysaccharide associations, and the formation of a matrix, which can entrap other food components such as water, lipids and flavors. These networks provide structural integrity to food products and can serve as important functional ingredients in processed foods. Inte…

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