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Author:   Navam S. Hettiarachchy ,  Gregory R. Ziegler ,  Navam S. Hettiarachchy
Publisher:   Taylor & Francis Inc
Imprint:   CRC Press Inc
Volume:   9
Dimensions:   Width: 15.20cm , Height: 3.00cm , Length: 22.90cm
Weight:   0.820kg
ISBN:  

9780824791971

ISBN 10:   0824791975
Pages:   536
Publication Date:   10 May 1994
Audience:   College/higher education ,  Professional and scholarly ,  Postgraduate, Research & Scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

Structure-Function Relationship of Food Proteins; Solubility of Proteins - Protein-Salt-Water Interactions; Protein Separation and Analysis of Certain Skeletal Muscle Proteins - Principles and Techniques; Computer-Aided Techniques for Quantitative Structure Activity Relationships Study of Food Proteins; Protein Interactions in Emulsions: Protein-Lipid Interactions; Protein Interactions in Foams - Protein-Gas Phase Interactions; Protein Interactions in Gels - Protein-Protein Interactions; Protein-Polysaccharide Interactions; Chemical and Enzymatic Modification of Proteins for Improved Functionality; Functionality of Soy Proteins; Whey Protein Functionality; Color as a Functional Property of Proteins; Protein Gel Ultrastructure and Functionality; Proteins as Fat Substitutes; Edible Films and Coatings from Proteins.

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Hettiarachchy, Navam S.; Ziegler, Gregory R.

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