Protein Functionality in Food Systems

Navam S Hettiarachchy
9780367402051

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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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ISBN:
9780367402051
Dimensions (WxH):
5.98 x 9.02
Publisher:
Taylor & Francis Ltd
Publication Date:
September 19, 2019