Structure-Function Properties of Food Proteins
This text provides an overview of the physical properties of proteins. It explains how changes in structure, conformation and protein-protein interactions can affect the behaviour of food protein systems and influence the structure, texture and taste of the final food product.
- Hardback | 299 pages
- 167 x 242 x 19mm | 567g
- 01 Dec 1994
- Elsevier Science Publishing Co Inc
- Academic Press Inc
- San Diego, United States
Table of contents
Chemical nature of proteins and polypeptides; protein stability; protein folding; structural and chemical properties of proteins; protein films; protein-stabilized foams; emulsions; binding properties of proteins; protein gelation; modification reactions and protein structure; functional properties of modified proteins.