Functionality of Plant Proteins : Properties, Methods of Assessment, Modifications and Applications (Paperback)

Section 1 Functional properties of proteins; fundamentals 1. Proteins of plant sources and their production 2. Functionality of proteins 3. Structure-function paradox of protein functional properties

Section 2 Assessment functional properties of protein - current state 4. Hydrodynamic properties I: Protein-water interactions 5. Hydrodynamic properties II: Protein-water-Protein interaction Viscosity, Gelation/Coagulation, Elasticity 6. Hydrophobic/hydrophilic surface activity I: Emulsification, Oil binding and Oil adsorption. 7. Hydrophobic/hydrophilic surface activity II: Foaming 8. Hydrophobic/hydrophilic surface activity III: Volatile binding 9. Nutritional properties: Protein quality assessment parameters and methods 10. Allergenicity of plant proteins

Section 3 Protein functionalization 11. Biochemical modification 12. Maillard-induced glycation 13. Physical modification

Section 4 Protein functionality at work ? in food systems 14. Plant proteins for extruded products 15. Plant proteins for meat analogues 16. Plant proteins for dairy analogues and beverages

Section 5 Plant proteins ? path ahead 17. Compounds with adverse nutritive properties; anti-nutrients and allergenicity 18. Challenges and road map