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| 1 | Physiochemical properties of proteins: Texturization via gelation, glass and film formation | 1 |
| 2 | Microstructure of protein gels related to functionality | 22 |
| 3 | Probing structural changes and preparation of protein domains by limited proteolysis | 43 |
| 4 | Control of polyphenoloxidase activity using a catalytic mechanism | 62 |
| 5 | Naturally occurring [alpha]-amylase inhibitors: Structure/function relationships | 89 |
| 6 | Application of multivariate analysis in studies of food protein functions | 120 |
| 7 | Surface adsorption of dairy proteins: Fouling of model surfaces | 143 |
| 8 | Raman spectroscopy as a probe of protein structure in food systems | 163 |
| Index | 198 |
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
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Add Protein Structure-Function Relationships in Foods, Contents: 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 * Cont, Protein Structure-Function Relationships in Foods to your collection on WonderClub |