Table of Contents

Introduction: Properties of proteins in food systems. Part 1 Sources of proteins: The caseins; Whey proteins; Muscle proteins; Soy proteins; Proteins from oil-producing plants; Cereal proteins; Seaweed proteins. Part 2 Analysing and modifying proteins: Testing protein functionality; Modelling protein behaviour; Modifying seeds to produce proteins; Extraction and purification of proteins; Detecting and removing proteins with allergenic potential. Part 3 Applications: Using proteins as additives in foods: An introduction; Edible films and coatings from proteins; Protein gels; Textured soy protein as an ingredient; Functional value of dairy proteins and peptides; The impact of proteins on food colour; The use of immobilised enzymes.


No. of pages:
© 2004
Woodhead Publishing
eBook ISBN:
Print ISBN:

About the editor

Rickey Yada

Professor Rickey Yada is Dean of The University of British Columbia, Canada and specializes in the structure-function relationships of food and non-food related enzymes using molecular biology and various physico-chemical techniques, carbohydrate metabolism as it related to process quality as well as various applications of food-related nanoscale science and technology.

Affiliations and Expertise

Dean, University of British Columbia, Vancouver, BC, Canada


…edited with a clear but not inhibiting hand, and generally succeeds in being interesting and helpful. …I would recommend it for its range, readability and enthusiasm., International Journal of Food Science and Technology
…provides a comprehensive account of different sources of proteins and their growing applications as a multi-functional ingredients in the food industry. …provides an up-to-date account of the sources, applications, analysis and modification of proteins in the food industry, particularly with respect to their functional characteristics. It is a valuable reference volume for individuals working in the food industry, especially those involved in new product design and development., Carbohydrate Polymers
The readers who will benefit most from this book will be resarchers, product development scientists and analytical chemists. It should be an essential purchase for university and research institute libararies., Food Australia