Protein Functionality in Food Systems
Inbunden, Engelska, 1994
4 899 kr
Finns i fler format (1)
Produktinformation
- Utgivningsdatum1994-05-10
- Mått152 x 229 x undefined mm
- Vikt820 g
- SpråkEngelska
- Antal sidor536
- FörlagTaylor & Francis Inc
- EAN9780824791971
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Hettiarachchy, Navam S.; Ziegler, Gregory R.
- 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.