Protein Functionality in Food Systems (Paperback) (ISBN-13: 9780367402051)

This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.

Author: Navam S. Hettiarachchy,Gregory R. Ziegler
ISBN-10: 036740205X
ISBN-13: 9780367402051
Publisher: CRC Press
Language: English
Published: 09/19/2019
Pages: 536
Format: Paperback
Weight: 0.95lbs
Size: 9.00h x 6.10w x 1.00d