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Author:   Srinivasan Damodaran ,  Alain Paraf
Publisher:   Taylor & Francis Ltd
Imprint:   CRC Press
Weight:   0.453kg
ISBN:  

9780367401047

ISBN 10:   0367401045
Pages:   694
Publication Date:   10 October 2019
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

Physicochemical bases of protein functionality; food proteins - an overview; thermal denaturation and coagulation of proteins; protein-stabilized foams and emulsions; protein gelation; protein-lipid and protein-flavour interactions; protein-polysaccharide interactions; structure-function relationships of food proteins; structure-function relationships of caseins; structure-function relationships of whey proteins; structure-function relationships of soy proteins; structure-function relationships of wheat proteins; structure and functionality of egg proteins; structure-function relationships of muscle proteins; processing technology to improve functionality of proteins in food systems; enzyme and chemical modification of proteins; genetic engineering of food proteins; functionality of protein hydrolysates; high-pressure effects on proteins; protein and protein-polysaccharide microparticles; edible protein films and coatings; effects of processing and storage on the nutritional value of food proteins; extraction of milk proteins; chemical and physical methods for the characterization of proteins; applications of immunochemistry for protein structure control.

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Damodaran, Srinivasan

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