Structure-Function Properties of Food Proteins

by John Kinsella and Lance G. Phillips

The functional properties of food proteins affect behavior in food systems and influence the quality attributes, structure, texture, mouth-feel, and flavor of the final product. These attributes are precisely those with which food engineers and technologists are concerned when developing new products. This innovative book provides an overview of the physical properties of proteins and how dynamic changes in conformation, structural changes, and protein-protein...

• Format: Hardcover
• Language: English
• ISBN: 0125543603
• ISBN13: 9780125543606
• Release Date: December 1994
• Publisher: Academic Press
• Length: 271 Pages
• Weight: 1.26 lbs.
• Dimensions: 0.7" x 6.6" x 9.6"