Food Proteins and Lipids (Hardcover, 1997)

Molecular Design of Soybean Glycinins with Enhanced Food Qualities and Development of Crops Producing Such Glycinins; S. Utsumi, et al. High Fructose Syrups: Evaluation of a New Glucose Isomerase from Streptomyces sp. ; T. Gusek, et al. Serine Proteinases from Cold-Adapted Organisms; M.M. Kristjansson. Enzymatic Modification of Food Proteins to Improve the Functional Properties; Y. Kamata. A Review of the Interactions Between Milk Proteins and Dairy Flavor Compounds; A.P. Hansen. Production of Whey-Protein-Enriched Products; D.M. Mulvihill, M.B. Grufferty. Modification of Muscle Protein Functionality by Antioxidants; Y.L. Xiong, et al. The Seed Storage Proteins of Quinoa; C. Brinegar. Molecular Mechanism of Competitive Adsorption of alpha s1 -Casein and beta-Casein at Liquid Interfaces; S. Damodaran. Disulfide-Mediated Polymerization of Whey Proteins in Whey Protein Isolate-Stabilized Emulsions; F.J. Monahan, et al. Partial Coalescence and Structure Formation in Dairy Emulsions; H.D. Goff. Solubilization of Oil Droplets by Micellar Surfactant Solutions; D.J. McClements. Properties of Low-Fat, Low-Cholesterol Egg Yolk Prepared by Supercritical CO 2 Extraction; N.A. Bringe. 2 Additional Articles. Index.