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Structure-Function Properties of Food Proteins
1st Edition - November 18, 1994
Author: Lance G. Phillips
Editor: Steve L Taylor
eBook ISBN:9781483288987
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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.… Read more
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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.
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.
No. of pages: 271
Language: English
Edition: 1
Published: November 18, 1994
Imprint: Academic Press
eBook ISBN: 9781483288987
ST
Steve L Taylor
Affiliations and expertise
Professor of Food Science and Technology
Read Structure-Function Properties of Food Proteins on ScienceDirect