Protein functionality in food systems [electronic resource] / edited by Navam S. Hettiarachchy, Gregory R. Ziegler.
The functional properties of food proteins include solubility, viscosity, gelation, emulsification, and foam formation. Proteins also exhibit the ability to form films and glasses, and contribute to color and flavor. Egg white, gelatin, soy protein, whey protein, and caseinates are all utilized as f...
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| Online Access: |
Full Text (via Taylor & Francis) |
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| Other Authors: | , |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
New York :
Marcel Dekker,
©1994.
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| Series: | IFT basic symposium series ;
9. |
| Subjects: |
Internet
Full Text (via Taylor & Francis)Online
| Call Number: |
TX553.P7 P758 1994eb
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| TX553.P7 P758 1994eb | Available |