Interactions of food proteins : developed from a symposium sponsored by the 1989 International Chemical Congress of Pacific Basin Societies, Honolulu, Hawaii, December, 17-22, 1989 /
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| Other Authors: | , |
| Format: | Conference Proceeding eBook |
| Language: | English |
| Published: |
Washington, DC :
American Chemical Society,
1991.
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| Series: | ACS symposium series ;
454. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Relationship of composition to protein functionality / Karen L. Fligner and Michael E. Mangino
- Significance of macromolecular interaction and stability in functional properties of food proteins / Akio Kato
- Effect of preheat temperature on the hydrophobic properties of milk proteins / N. Parris, J.H. Woychik, and P. Cooke
- Quantitation of hydrophobicity for elucidating the structure-activity relationships of food proteins / S. Nakai, E. Li-Chan, M. Hirotsuka, M.C. Vazquez, and G. Arteaga
- Milk protein ingredients : their role in food systems / Steve J. Haylock and Wayne B. Sanderson
- Significance of lysozyme in heat-induced aggregation of egg white protein / Naotoshi Matsudomi
- Formation and interaction of plant protein micelles in food systems / M.A.H. Ismond, S.D. Arntfield, and E.D. Murray
- Diffusion and energy barrier controlled adsorption of proteins at the air-water interface / Srinivasan Damodaran and Kyung B. Song
- Surface activity of bovine whey proteins at the phospholipid-water interface / Donald G. Cornell
- Interactions between milk proteins and lipids : a mobility study / M. Le Meste, B. Closs, J.L. Courthaudon, and B. Colas
- Some aspects of casein micelle structure / Lawrence K. Creamer
- Cross-linkage between casein and colloidal calcium phosphate in bovine casein micelles / Takayoshi Aoki
- Quaternary structural changes of bovine casein by small-angle X-ray scattering : effect of genetic variation / T.F. Kumosinski, H. Pessen, E.M. Brown, L.T. Kakalis, and H.M. Farrell, Jr.
- Genetic engineering of bovine [kappa]-casein to enhance proteolysis by chymosin / Sangsuk Oh and Tom Richardson
- Rheology, a tool for understanding thermally induced protein gelation / D.D. Hamann
- Food dough constant stress rheometry / Jimbay Loh
- Factors influencing heat-induced gelation of muscle proteins / Denise M. Smith
- Gelation of myofibrillar protein / E. Allen Foegeding, Clark J. Brekke, and Youling L. Xiong
- Interactions of muscle and nonmuscle proteins affecting heat-set gel rheology / Tyre C. Lanier.