Macromolecular Interactions in Food Technology, Volume 650

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Nicholas Parris
American Chemical Society, Jan 1, 1996 - Technology & Engineering - 304 pages
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Discusses structure-property relationships of macromolecules in foods. The text reviews the identification of gelation and aggregation in food systems and addresses the interactions of biopolymers in emulsion systems. It also covers the uses of chemical and enzymatic modifications of food proteins and examines macromolecular interactions in film formation.

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

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