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Protein Functionality in Food Systems

Protein Functionality in Food Systems

by Hettiarachchy, Navam S
No customer reviews yet ISBN 9780367402051

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.

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Pub dateSep 19, 2019
ISBN-10036740205X
ISBN-139780367402051
LanguageEnglish
Last updated 2026-04-08 01:55
$93.85
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