ACS Symposium Series - Macromolecular Interactions in Food Technology
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Published By American Chemical Society

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Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Biopolymer Interactions in Emulsion Systems: Influences on Creaming, Flocculation, and Rheology

ACS Symposium Series - Macromolecular Interactions in Food Technology ◽

10.1021/bk-1996-0650.ch016 ◽

1996 ◽

pp. 197-207 ◽

Cited By ~ 11

Author(s):

Eric Dickinson

Keyword(s):

Emulsion Systems

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Improvement of Functional Properties of Food Proteins by Conjugation of Glucose-6-Phosphate

ACS Symposium Series - Macromolecular Interactions in Food Technology ◽

10.1021/bk-1996-0650.ch018 ◽

1996 ◽

pp. 230-242

Author(s):

Takayoshi Aoki

Keyword(s):

Functional Properties ◽

Food Proteins

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Effects of Macromolecular Interactions on the Permeability of Composite Edible Films

ACS Symposium Series - Macromolecular Interactions in Food Technology ◽

10.1021/bk-1996-0650.ch011 ◽

1996 ◽

pp. 134-144 ◽

Cited By ~ 4

Author(s):

Tara Habig McHugh

Keyword(s):

Edible Films ◽

Macromolecular Interactions

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Particle Sizes of Casein Submicelles and Purified κ-Casein

ACS Symposium Series - Macromolecular Interactions in Food Technology ◽

10.1021/bk-1996-0650.ch005 ◽

1996 ◽

pp. 61-79 ◽

Cited By ~ 18

Author(s):

H. M. Farrell ◽

P. H. Cooke ◽

G. King ◽

P. D. Hoagland ◽

M. L. Groves ◽

...

Keyword(s):

Particle Sizes

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Effects of High Pressure on Protein—Polysaccharide Interactions

ACS Symposium Series - Macromolecular Interactions in Food Technology ◽

10.1021/bk-1996-0650.ch015 ◽

1996 ◽

pp. 178-196 ◽

Cited By ~ 4

Author(s):

V. B. Galazka ◽

D. A. Ledward

Keyword(s):

High Pressure

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Subject Index

ACS Symposium Series - Macromolecular Interactions in Food Technology ◽

10.1021/bk-1996-0650.ix002 ◽

1996 ◽

pp. 296-304

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Factors Determining the Character of Biopolymer—Biopolymer Interactions in Multicomponent Aqueous Solutions Modeling Food Systems

ACS Symposium Series - Macromolecular Interactions in Food Technology ◽

10.1021/bk-1996-0650.ch003 ◽

1996 ◽

pp. 37-49 ◽

Cited By ~ 2

Author(s):

M. G. Semenova

Keyword(s):

Aqueous Solutions ◽

Food Systems

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Novel Functional Properties of Glycosylated Lysozymes Constructed by Chemical and Genetic Modifications

ACS Symposium Series - Macromolecular Interactions in Food Technology ◽

10.1021/bk-1996-0650.ch019 ◽

1996 ◽

pp. 243-256 ◽

Cited By ~ 3

Author(s):

Akio Kato ◽

S. Nakamura ◽

H. Takasaki ◽

S. Maki

Keyword(s):

Functional Properties ◽

Genetic Modifications

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Effects of Divalent Cations, Phytic Acid, and Phenolic Compounds on the Gelation of Ovalbumin and Canola Proteins

ACS Symposium Series - Macromolecular Interactions in Food Technology ◽

10.1021/bk-1996-0650.ch006 ◽

1996 ◽

pp. 82-92 ◽

Cited By ~ 3

Author(s):

Susan D. Arntfield

Keyword(s):

Phenolic Compounds ◽

Phytic Acid ◽

Divalent Cations ◽

Canola Proteins

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Preface

ACS Symposium Series - Macromolecular Interactions in Food Technology ◽

10.1021/bk-1996-0650.pr001 ◽

1996 ◽

pp. ix-x

Author(s):

NICHOLAS PARRIS ◽

AKIO KATO ◽

LAWRENCE K. CREAMER ◽

JOHN PEARCE

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ACS Symposium Series - Macromolecular Interactions in Food TechnologyLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By American Chemical Society

Biopolymer Interactions in Emulsion Systems: Influences on Creaming, Flocculation, and Rheology

Improvement of Functional Properties of Food Proteins by Conjugation of Glucose-6-Phosphate

Effects of Macromolecular Interactions on the Permeability of Composite Edible Films

Particle Sizes of Casein Submicelles and Purified κ-Casein

Effects of High Pressure on Protein—Polysaccharide Interactions

Subject Index

Factors Determining the Character of Biopolymer—Biopolymer Interactions in Multicomponent Aqueous Solutions Modeling Food Systems

Novel Functional Properties of Glycosylated Lysozymes Constructed by Chemical and Genetic Modifications

Effects of Divalent Cations, Phytic Acid, and Phenolic Compounds on the Gelation of Ovalbumin and Canola Proteins

Preface

ACS Symposium Series - Macromolecular Interactions in Food Technology
Latest Publications