Tolstogusow W B, Braudo E E, Wainerman E S
Nahrung. 1975;19(9-10):973-85.
The authors discuss the general approach to the problem of the protein architecture and the working of proteins to synthetic foods. They present the main results from relevant studies on the compatibility and interactions of proteins and polysaccharides in aqueous media and deal with possibilities of influencing the structure formation and the physical properties of gels of given composition.
作者们讨论了蛋白质结构问题的一般方法以及蛋白质在合成食品中的作用。他们展示了关于蛋白质和多糖在水性介质中的相容性和相互作用的相关研究的主要结果，并探讨了影响给定组成凝胶的结构形成和物理性质的可能性。
