Protein Functionality in Food Systems

ISBN: 9780824791971 出版年：1994 页码：534 Hettiarachchy, Navam S Ziegler, Gregory R CRC Press

Structure-Function Relationship of Food Proteins Solubility of Proteins - Protein-Salt-Water Interactions Protein Separation and Analysis of Certain Skeletal Muscle Proteins - Principles and Techniques Computer-Aided Techniques for Quantitative Structure Activity Relationships Study of Food Proteins Protein Interactions in Emulsions: Protein-Lipid Interactions Protein Interactions in Foams - Protein-Gas Phase Interactions Protein Interactions in Gels - Protein-Protein Interactions Protein-Polysaccharide Interactions Chemical and Enzymatic Modification of Proteins for Improved Functionality Functionality of Soy Proteins Whey Protein Functionality Color as a Functional Property of Proteins Protein Gel Ultrastructure and Functionality Proteins as Fat Substitutes Edible Films and Coatings from Proteins.