- 271 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Structure-Function Properties of Food Proteins
About this book
The functional properties of food proteins affect behavior in food systems and influence the quality attributes, structure, texture, mouth-feel, and flavor of the final product. These attributes are precisely those with which food engineers and technologists are concerned when developing new products. This innovative book provides an overview of the physical properties of proteins and how dynamic changes in conformation, structural changes, and protein-protein interactions are involved in the performance of particular functional properties such as gelation, emulsification, and foaming properties. Models used include B-Lactoglobulin, soy, and meat proteins.
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Yes, you can access Structure-Function Properties of Food Proteins by Lance G. Phillips, Steve L Taylor in PDF and/or ePUB format, as well as other popular books in Tecnología e ingeniería & Ciencia de los alimentos. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Front Cover
- Structure–Function Properties of Food Proteins
- Copyright Page
- Table of Contents
- Preface
- PART I: PROTEINS: AN INTRODUCTION
- PART II: FUNCTIONAL PROPERTIES OF PROTEINS
- PART III: EFFECTS OF MODIFICATION ON THE STRUCTURE-FUNCTION RELATIONSHIPS OF FOOD PROTEINS
- References
- Index
- FOOD SCIENCE AND TECHNOLOGY