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Protein Functionality in Food Systems
Navam S. HettiarachchyGregory R. Ziegler
出版CRC Press, 1994-05-10
主題Technology & Engineering / Food Science
ISBN08247919759780824791971
URLhttp://books.google.com.hk/books?id=8khO5sJLzs8C&hl=&source=gbs_api
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註釋This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.