Macromolecular interactions in food technology
American Chemical Society, 1996 - Language Arts & Disciplines - 304 pages
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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Macromolecular Interactions of Food Proteins Studied
Factors Determining the Character of BiopolymerBiopolymer
Use of Nonlinear Regression for Analyzing ?Lactoglobulin
17 other sections not shown
a-La a-La-phos a-lactalbumin adsorbed Agric American Chemical Society amino acid amphiphilic Biochem biopolymer buffer calcium phosphate casein chains chitosan colloidal conformation conjugate crosslinking crystals Dairy decrease denaturation dextran disulfide bonds droplets edible films effect electrostatic emulsifying emulsifying activity emulsifying properties experimental flocculation Food Chem food proteins Food Sci food systems formation formed fraction functional properties gelation gelling globular proteins Globulin glycinin groups heat-induced heating high pressure treatment hydrophobic increase ionic strength K-casein light scattering lipid lysozyme macromolecules Maillard reaction method milk mixture modified proglycinins molecular weight MTGase myosin native ovalbumin P-lactoglobulin p-Lg p-Lg-phos P-sheet particles pectin peptide phase phosphorylation phytic acid polymannosyl lysozyme polymer polysaccharide protein concentration protein molecules protein-polysaccharide reaction residues rheological samples shown in Figure soluble aggregates stability structure submicelles Table temperature thermodynamic Tolstoguzov transglutaminase unfolding values variant whey protein whole casein zein