Chemical Modifications of Peptides and Their Impact on Food Properties

ADVERTISEMENT RETURN TO ISSUEPREVReviewNEXTChemical Modifications of Peptides and Their Impact on Food PropertiesFien Van Lancker, An Adams, and Norbert De Kimpe*View Author Information Department of Sustainable Organic Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, BelgiumProf. Dr. ir. Norbert De Kimpe, E-mail: [email protected]. Tel.: +32 9 264 59 51. Fax: +32 9 264 62 43.Cite this: Chem. Rev. 2011, 111, 12, 7876–7903Publication Date (Web):August 31, 2011Publication History Received21 January 2011Published online31 August 2011Published inissue 14 December 2011https://pubs.acs.org/doi/10.1021/cr200032jhttps://doi.org/10.1021/cr200032jreview-articleACS PublicationsCopyright © 2011 American Chemical SocietyRequest reuse permissionsArticle Views4332Altmetric-Citations79LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InRedditEmail Other access optionsGet e-Alertsclose SUBJECTS:Carbohydrates,Food,Modification,Monomers,Peptides and proteins Get e-Alerts