Articoli correlati a Structure-Function Properties of Food Proteins
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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 that concern food engineers and technologists when developing new products. This volume provides an overview of the physical properties of proteins and how dynamic changes in conformation, structural changes, and protein-protein interactions are involved in the performance of particular functional properties such as gelation, emulsification, and foaming properties. Annotation copyright Book News, Inc. Portland, Or.
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