×

Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

Structure-Function Properties of Food Proteins
     

Structure-Function Properties of Food Proteins

by Lance G. Phillips
 
This 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.

Overview

This 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.

Editorial Reviews

Booknews
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 that concern food engineers and technologists when developing new products. This volume 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. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Product Details

ISBN-13:
9780125543606
Publisher:
Elsevier Science & Technology Books
Publication date:
08/01/1994
Series:
Food Science and Technology International Ser.
Pages:
271
Product dimensions:
6.59(w) x 9.57(h) x 0.74(d)

Customer Reviews

Average Review:

Post to your social network

     

Most Helpful Customer Reviews

See all customer reviews