rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Structure-function properties of food proteins
  name:
    name part: Phillips, Lance G.
    role:
      role term: creator
  name:
    name part: Whitehead, Dana M.
  name:
    name part: Kinsella, John E.
    name part: 1938-
  name:
    name part: ScienceDirect (Online service)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: cau
    date issued: 1994
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xiv, 271 pages) : illustrations
  abstract: The functional properties of food proteins affect behavior in food systems and influence the quality attributes, structure, texture, mouth-feel, and flavor of the final product. These attributes are precisely those with which food engineers and technologists are concerned when developing new products. This innovative book provides an overview of the physical properties of proteins and how dynamic changes in conformation, structural changes, and protein-protein interactions are involved in the performance of particular functional properties such as gelation, emulsification, and foaming properties. Models used include B-Lactoglobulin, soy, and meat proteins.
  table of contents: Front Cover; Structure-Function Properties of Food Proteins; Copyright Page ; Table of Contents; Preface; PART I: PROTEINS: AN INTRODUCTION; Introduction to Protein Structure and Function; Chapter 1. Chemical Nature of Proteins and Polypeptides; I. Overview; II. Chemistry of Amino Acids and Side Chain Groups; III. Assembly of Protein Structures; IV. Protein Interiors; V. Protein Taxonomy and Homology; Chapter 2. Protein Stability; I. Introduction; II. Noncovalent Forces; III. Covalent Forces; IV Role of Metal Ions in Protein Structure and Stability; V Protein-Water Interactions.
  table of contents: VI. Hydrophobicity and Protein StabilityVII. Determination of Conformational Stability; VIII. Protein Flexibility; Chapter 3. Protein Folding; I. Introduction; II. Molecular Packing in Folded Proteins; III. Determinants of Protein Folding; IV. Mechanisms of Protein Folding; V. Analysis of Protein Folding Pathways; Chapter 4. Structural and Chemical Properties of ß-Lactoglobulin; I. Introduction; II. Isolation, Composition, and Characterization of ß-Lactoglobulin; III. Primary Structure of ß-Lactoglobulin; IV. Periodic Structure of ß-Lactoglobulin; V. Conformation of ß-Lactoglobulin.
  table of contents: VI. Evolution of ß-LactoglobulinsVII. Molecular Properties of ß-Lactoglobulin; VIII. Factors Influencing the Structure and Stability of ß-Lactoglobulin; IX. Summary; PART II: FUNCTIONAL PROPERTIES OF PROTEINS; Introduction; Chapter 5. Protein Films; I. Interfacial Properties of Proteins; II. Diffusion and Adsorption of Proteins at Interfaces; III. Formation of Protein Films; IV. Properties of Films; V. Summary; Chapter 6. Protein-Stabilized Foams; I. Introduction; II. Definition; III. Dynamics of Film Formation and Foam Stability; IV. Properties of Protein-Stabilized Foams; V. Summary.
  table of contents: Chapter 7. EmulsionsI. Introduction; II. Definition; III. Dynamics of Film Formation and Emulsion Stability; IV. Properties of Protein-Stabilized Emulsions; V. Summary; Chapter 8. Binding Properties of ß-Lactoglobulin; I. Introduction; II. Ligand Binding; III. Protein Conformation and Ligand Binding; IV. Flavor Binding; V. Summary; Chapter 9. Protein Gelation; I. Introduction; II. Definition of Gelation; III. Dynamics of Gelation; IV. Rheological and Textural Measurements of Protein Gels; V. Properties of Protein Gels; VI. Protein Glasses (Edible Films); VII. Summary.
  table of contents: PART III: EFFECTS OF MODIFICATION ON THE STRUCTURE-FUNCTION RELATIONSHIPS OF FOOD PROTEINSIntroduction; Chapter 10. Modification Reactions and Protein Structure; I. Introduction; II. Methods of Modifying Protein Structure; III. Physicochemical Properties of Modified Proteins; IV. Enzymatic Hydrolysis of Native and Modified Proteins; V. Summary; Chapter 11. Functional Properties of Modified Proteins; I. Introduction; II. Surface-Active Properties of Modified Proteins; III. Hydrodynamic and Rheological Properties of Modified Proteins.
  note: Lance G. Phillips, Dana M. Whitehead, John Kinsella.
  note: Includes bibliographical references (pages 251-265) and index.
  subject:
    topic: Proteins
  subject:
    topic: Protéines
  subject:
    topic: protein
  subject:
    topic: TECHNOLOGY & ENGINEERING
    topic: Food Science
  subject:
    topic: Proteins
  subject:
    topic: Funktion
  subject:
    topic: Lebensmittel
  subject:
    topic: Proteine
  subject:
    topic: Struktur
  subject:
    topic: Protéines dans l'alimentation
  subject:
    topic: Protéines
    topic: Relations structure-activité
  subject:
    topic: Protéines dans l'alimentation humaine
  subject:
    topic: Aliments
    topic: Teneur en protéines
  classification: TP453.P7 S77 1994eb
  classification: 664
  classification: 58.34
  classification: CHE 507f
  classification: CHE 820f
  related item:
    title info:
      title: Structure-function properties of food proteins
    name:
      name part: Phillips, Lance G.
    identifier: (DLC) 94017102
    identifier: (OCoLC)30436068
  related item:
    title info:
      title: Food science and technology international series
  identifier: 9781483288987
  identifier: 1483288986
  identifier: 0125543603
  identifier: 9780125543606
  identifier: 94017102
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: OPELS
    record creation date: 140627
    record change date: 20260326205521.4
    record identifier: in00005755297
    language of cataloging:
      language term: eng