Food Proteins and their Applications
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Published By CRC Press

9780203755617
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Protein-Stabilized Foams and Emulsions

2017 ◽  
pp. 57-110 ◽  
Author(s):  
Srinivasan Damodaran

Applications of Immunochemistry for Protein Structure Control

2017 ◽  
pp. 613-664
Author(s):  
Alain Paraf ◽  
C. Y. Boqulen
Keyword(s):  
Protein Structure ◽  
Structure Control

Chemical and Physical Methods for the Characterization of Proteins

2017 ◽  
pp. 597-613
Author(s):  
P. K. Nandi
Keyword(s):  
Physical Methods

High-Pressure Effects on Proteins

2017 ◽  
pp. 473-502 ◽  
Author(s):  
K. Heremans ◽  
J. Van Cam ◽  
A. Huyghebaert
Keyword(s):  
High Pressure ◽  
Pressure Effects ◽  
High Pressure Effects

Enzyme and Chemical Modification of Proteins

2017 ◽  
pp. 393-423 ◽  
Author(s):  
Klaus Dieter Schwenke
Keyword(s):  
Chemical Modification ◽  
Chemical Modification Of Proteins

Structure and Functionality of Egg Proteins

2017 ◽  
pp. 325-340 ◽  
Author(s):  
Etsushiro Doi ◽  
Naofumi Kitabatake

Structure-Function Relationships of Wheat Proteins

2017 ◽  
pp. 257
Author(s):  
F. Macritchie ◽  
D. Lafiandra
Keyword(s):  
Structure Function ◽  
Wheat Proteins

Structure-Function Relationships of Whey Proteins

2017 ◽  
pp. 225-256 ◽  
Author(s):  
Philippe Cayot ◽  
Denis Lorient
Keyword(s):  
Structure Function ◽  
Whey Proteins

Structure-Function Relationships of Caseins

2017 ◽  
pp. 199-223 ◽  
Author(s):  
Douglas G. Dalgleish
Keyword(s):  
Structure Function

Protein Gelation

2017 ◽  
pp. 111-142
Author(s):  
David Oakenfull ◽  
John Pearce ◽  
Ralph W. Burley
Keyword(s):  
Protein Gelation
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