Protein Functionality in Food Systems

Hettiarachchy, Navam S.; Ziegler, Gregory R.

• Structure-Function Relationship of Food Proteins; Solubility of Proteins - Protein-Salt-Water Interactions; Protein Separation and Analysis of Certain Skeletal Muscle Proteins - Principles and Techniques; Computer-Aided Techniques for Quantitative Structure Activity Relationships Study of Food Proteins; Protein Interactions in Emulsions: Protein-Lipid Interactions; Protein Interactions in Foams - Protein-Gas Phase Interactions; Protein Interactions in Gels - Protein-Protein Interactions; Protein-Polysaccharide Interactions; Chemical and Enzymatic Modification of Proteins for Improved Functionality; Functionality of Soy Proteins; Whey Protein Functionality; Color as a Functional Property of Proteins; Protein Gel Ultrastructure and Functionality; Proteins as Fat Substitutes; Edible Films and Coatings from Proteins.