Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
From inside the book
Results 1-5 of 8
Page ix
... presented, with emphasis on proteins. The knowledge of the behavior and
properties of proteins in forming networks and structures in gels is pertinent to
developing proteinaceous textured products with a range of rheomechanical
attributes.
... presented, with emphasis on proteins. The knowledge of the behavior and
properties of proteins in forming networks and structures in gels is pertinent to
developing proteinaceous textured products with a range of rheomechanical
attributes.
Page 207
You have reached your viewing limit for this book.
You have reached your viewing limit for this book.
Page 209
You have reached your viewing limit for this book.
You have reached your viewing limit for this book.
Page 248
You have reached your viewing limit for this book.
You have reached your viewing limit for this book.
Page 257
You have reached your viewing limit for this book.
You have reached your viewing limit for this book.
What people are saying - Write a review
User Review - Flag as inappropriate
this book
Contents
| 81 | |
Chapter 3 The Gelation of Proteins | 203 |
A Molecular Basis for Modeling Biomacromolecular Processes | 299 |
Chapter 5 Meat Mutagens | 387 |
Index | 451 |
Other editions - View all
Common terms and phrases
8-lactoglobulin acid phosphatase adsorbed adsorption aggregation Agric air-water interface amino acid analysis aqueous beef behavior binding bovine bovine serum albumin calcium casein cell walls changes Chattoraj cheese coalescence Colloid Colloid Interface Sci conformation constant creaming cross-links decrease denaturation droplets effect elasticity electrostatic emulsifying emulsifying properties emulsion stability emulsions enzyme equation film flocculation foam food emulsions Food Sci formed free energy functional properties gelatin gelatin gels gelation globulin Graham and Phillips heat-induced heating Hermansson increase interactions interfacial tension ionic strength k-casein kinetics Kinsella liquid lysozyme MacRitchie meat microemulsion modulus molecular molecule monolayers mutagen formation mutagenic mutagenic activity myosin NaCl nonlinear regression oil/water interface ovalbumin phase polymer protein concentration protein gels residues rheological salt serum albumin solubility solution solvent soy protein structure studies succinylated surface pressure surfactants Table temperature thermodynamic tion values viscosity whey protein
Bibliographic information
| Title | Advances in Food and Nutrition Research |
| Contributor | John E. Kinsella |
| Publisher | Academic Press, 1990 |
| ISBN | 0080567797, 9780080567792 |
| Length | 462 pages |
| Subjects | › › Science / Chemistry / Physical & Theoretical Technology & Engineering / Chemical & Biochemical |
| Export Citation | BiBTeX EndNote RefMan |