Protein Structure-Function Relationships in Foods (Hardcover) (ISBN-13: 9780751401868)

Physicochemical Properties Of Proteins: Texturization Via Gelation. Glass and Film Formation. Microstructure of Protein Gels Related to Functionality. Probing Structural Changes and Preparation of Protein Domains by Limited Proteolysis. Control of Polyphenoloxidase Activity Using Catalytic Mechanism. Naturally Occurring Alpha-Amylase Inhibitors: Structure Function Relationships. Applications of Multivariate Analysis in Studies of Food Protein Functions. Surface Absorption of Dairy Proteins. Fouling of Model Surfaces. Raman Spectroscopy as a Probe of Protein Structure in Food System. References. Index

Author: J. L. Smith
ISBN-10: 0751401862
ISBN-13: 9780751401868
Publisher: Springer
Language: English
Published: 05/31/1994
Pages: 216
Format: Hardcover
Weight: 1.20lbs
Size: 9.49h x 6.38w x 0.79d