Structure Function Properties Of Food Proteins
Download and Read Structure Function Properties Of Food Proteins full books in PDF, ePUB, and Kindle. Read online free Structure Function Properties Of Food Proteins ebook anywhere anytime directly on your device. We cannot guarantee that every ebooks is available!
Structure-Function Properties of Food Proteins
Author | : Lance G. Phillips |
Publisher | : Academic Press |
Total Pages | : 289 |
Release | : 2013-10-22 |
Genre | : Technology & Engineering |
ISBN | : 1483288986 |
Download Structure-Function Properties of Food Proteins Book in PDF, Epub and Kindle
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.
Structure-Function Properties of Food Proteins Related Books
Pages: 289
Pages: 506
Pages: 214
Pages: 383
Pages: 441