Chapter: Protein Gelation

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Home > Food Proteins and their Applications > Protein Gelation

Food Proteins and their Applications |

Srinivasan Damodaran

Routledge

Protein Gelation

Chapter Info

Authors

David Oakenfull; John Pearce; Ralph W. Burley

ARI Id

1665934444335_14199213

Access

Not Available Free

Pages

111-142

DOI

10.1201/9780203755617-4

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Chapters/Headings	Author(s)	Pages	Info
Food Proteins: An Overview	Srinivasan Damodaran	1-24
Thermal Denaturation and Coagulation of Proteins	J. I. Boye; C.-Y. Ma; V. R. Harwalkar	25-56
Protein-Stabilized Foams and Emulsions	Srinivasan Damodaran	57-110
Protein Gelation	David Oakenfull; John Pearce; Ralph W. Burley	111-142
Protein-Lipid and Protein-Flavor Interactions	Jean-Marc Chobert; Thomas Haertlé	143-170
Protein-Polysaccharide Interactions	Vladimir B. Tolstoguzov	171-198
Structure-Function Relationships of Caseins	Douglas G. Dalgleish	199-223
Structure-Function Relationships of Whey Proteins	Philippe Cayot; Denis Lorient	225-256
Structure-Function Relationships of Soy Proteins	Shigeru Utsumi; Yasuki Matsumura; Tomohiko Mori	257-292
Structure-Function Relationships of Wheat Proteins	F. Macritchie; D. Lafiandra	257
Structure and Functionality of Egg Proteins	Etsushiro Doi; Naofumi Kitabatake	325-340
Structure-Function Relationships of Muscle Proteins	Youling L. Xiong	341-392
Enzyme and Chemical Modification of Proteins	Klaus Dieter Schwenke	393-423
Genetic Engineering of Food Proteins	Carl A. Batt	425-441
Functionality of Protein Hydrolysates	Per Munk Nielsen	443-472
High-Pressure Effects on Proteins	K. Heremans; J. Van Cam; A. Huyghebaert	473-502
Protein and Protein-Polysaccharide Microparticles	Christian Sanchez; Paul Paquin	503
Edible Protein Films and Coatings	John M. Krochta	529-550
Effects of Processing and Storage on the Nutritional Value of Food Proteins	P. A. Finot	551-578
Edible Protein Films and Coatings	J. L. Maubois; G. Ollivier	579-598
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