Macromolecular interactions in food technology

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American Chemical Society, 1996 - Language Arts & Disciplines - 304 pages
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Discusses structure-property relationships of macromolecules in foods. Reviews the identification of gelation and aggregation in food systems. Addresses the interactions of biopolymers in emulsion systems. Covers the uses of chemical and enzymatic modifications of food proteins. Examines macromolecular interactions in film formation.

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Contents

Macromolecular Interactions of Food Proteins Studied
15
Factors Determining the Character of BiopolymerBiopolymer
37
Use of Nonlinear Regression for Analyzing ?Lactoglobulin
50
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