Protein Functionality in Food Systems

Protein Functionality in Food Systems

by Navam S. Hettiarachchy, Gregory R. Ziegler

536 pages· 1994· ISBN 9780824791971
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This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.

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