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This volume was written with two goals in mind: to describe the physicochemical changes that take place during food processing and to elucidate the interactions that occur at the molecular level. The 19 chapters cover the effect of processing conditions on macromolecular interactions, colloidal stability, and functional and rheological properties in various food systems.
Relationship of Composition to Protein Functionality ; Significance of Macromolecular Interaction and Stability in Functional Properties of Food Proteins ; Effect of Preheat Temperature on the Hydrophobic Properties of Milk Proteins ; Quantitation of Hydrophobicity for Elucidating the Structure-Activity Relationships of Food Proteins ; Milk Protein Ingredients: Their Role in Food Systems ; Significance of Lysozyme in Heat-Induced Aggregation of Egg White Protein ; Formation and Interaction of Plant Protein Micelles in Food Systems ; Diffusion and Energy Barrier Controlled Adsorption of Proteins at the Air-Water Interface ; Surface Activity of Bovine Whey Proteins at the Phospholipid-Water Interface ; Interactions Between Milk Proteins and Lipids: A Mobility Study ; Some Aspects of Casein Micelle Structure ; Cross-Linkage Between Casein and Colloidal Calcium Phosphate in Bovine Casein Micelles ; Quaternary Structural Changes of Bovine Casein by Small-Angle X-ray Scattering: Effect of Genetic Variation ; Genetic Engineering of Bovine k-Casein to Enhance Proteolysis by Chymosin ; Rheology: A Tool for Understanding Thermally Induced Protein Gelation ; Food Dough Constant Stress Rheometry ; Factors Influencing Heat-Induced Gelation of Muscle Proteins ; Gelation of Myofibrillar Protein ; Interactions of Muscle and Nonmuscle Proteins Affecting Heat-Set Gel Rheology
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- ID: 9780841219359
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