{"product_id":"protein-structure-function-relationships-in-foods-j-l-smith-9780751401868","title":"Protein Structure-Function Relationships in Foods","description":"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\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e J. L. Smith\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0751401862\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780751401868\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Springer\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 05\/31\/1994\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 216\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.20lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.49h x 6.38w x 0.79d","brand":"J. L. Smith","offers":[{"title":"Hardcover","offer_id":47930680246527,"sku":"9780751401868","price":109.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_547fab82-bc34-4d83-91fb-8b8e3128a4ae.jpg?v=1766343524","url":"https:\/\/www.whiterainbookhouse.com\/products\/protein-structure-function-relationships-in-foods-j-l-smith-9780751401868","provider":"WR Book House","version":"1.0","type":"link"}