| 发明名称 |
Method for improving a protein product |
| 摘要 |
The invention relates to a method for improving one or more functional properties of a protein product, said method having the adjustment of the pH of the protein product to a value higher than 7. The invention further relates to a product having such a protein product and to the use of a protein product in a food product in order to improve one or more functional properties of the food product.
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| 申请公布号 |
US7972647(B2) |
申请公布日期 |
2011.07.05 |
| 申请号 |
US20040479644 |
申请日期 |
2004.05.05 |
| 申请人 |
COOPERATIE AVEBE U.A. |
发明人 |
MARCHAL JOHANNES LEONARDUS MARIA;NIJSSEN HENRICUS MARTINUS JOSEPH;KNOTT ELAINE RHONDA;KROL FRANCISCUS ANTONIUS ROBERTUS |
| 分类号 |
A23K1/00;A23J1/00;A23J1/16;A23J3/14 |
主分类号 |
A23K1/00 |
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