Food Proteins and Their Applications Book

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.