Structure-Function Properties of Food Proteins PDF
by Lance G. Phillips
Edited by Steve L Taylor
Part of the ISSN series
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Description
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.
Information
-
Download - Immediately Available
- Format:PDF
- Pages:271 pages
- Publisher:Elsevier Science
- Publication Date:22/10/2013
- Category:
- ISBN:9781483288987
Information
-
Download - Immediately Available
- Format:PDF
- Pages:271 pages
- Publisher:Elsevier Science
- Publication Date:22/10/2013
- Category:
- ISBN:9781483288987
