Milk Proteins: From Expression to Food (Hardcover)

Ch 1-Milk-An Overview
Ch 2-The Comparative Genomics of Tammar Wallaby and Cape Fur Seal Lactation: Models to Examine Function of Milk Proteins
Ch 3-Significance, Origin and Function of Bovine Milk Proteins: The Biological Implications of Manipulation or Modification
Ch 4-Post Translational Modifications of Caseins
Ch 5-Casein Micelle Structure and Stability
Ch 6-Structure and Stability of Whey Proteins
Ch 7-High Pressure-induced Interactions Involving Whey Proteins
Ch 8-The Whey Proteins in Milk: Thermal Denaturation, Physical Interactions and Functional Properties of Milk
Ch 9-Effect of Drying on Milk Proteins
Ch 10-Changes in Milk Proteins During Storage of Dry Powders
Ch 11-Interactions and Functionality of Milk Proteins in Food Emulsions
Ch 12-Milk Protein-Polysaccharide Interactions
Ch 13-Interactions between Milk Proteins and Micronutrients
Ch 14-Model Food Systems and Protein Functionality
Ch 15-Sensory Aspects of Dairy Proteins
Ch 16-Milk Protein Gels
Ch 17-Nutritional and Functional Aspects of Dairy Proteins
Ch 18-Milk Proteins: The Future