Structure-Function Properties of Food Proteins

Structure-Function Properties of Food Proteins

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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.
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Product details

  • Hardback | 299 pages
  • 167 x 242 x 19mm | 567g
  • Academic Press Inc
  • San Diego, United States
  • English
  • 0125543603
  • 9780125543606

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.
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