Food Proteins and their Applications

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.