Interactions of Food Proteins by Nicholas Parris and Robert Barford (Eds.)

By Nicholas Parris and Robert Barford (Eds.)

content material: courting of composition to protein performance / Karen L. Fligner and Michael E. Mangino --
value of macromolecular interplay and balance in useful houses of foodstuff proteins / Akio Kato --
impression of preheat temperature at the hydrophobic houses of milk proteins / N. Parris, J.H. Woychik, and P. Cooke --
Quantitation of hydrophobicity for elucidating the structure-activity relationships of nutrients proteins / S. Nakai, E. Li-Chan, M. Hirotsuka, M.C. Vazquez, and G. Arteaga --
Milk protein constituents : their function in nutrition platforms / Steve J. Haylock and Wayne B. Sanderson --
importance of lysozyme in heat-induced aggregation of egg white protein / Naotoshi Matsudomi --
Formation and interplay of plant protein micelles in foodstuff structures / M.A.H. Ismond, S.D. Arntfield, and E.D. Murray --
Diffusion and effort barrier managed adsorption of proteins on the air-water interface / Srinivasan Damodaran and Kyung B. music --
floor task of bovine whey proteins on the phospholipid-water interface / Donald G. Cornell --
Interactions among milk proteins and lipids : a mobility research / M. Le Meste, B. Closs, J.L. Courthaudon, and B. Colas --
a few elements of casein micelle constitution / Lawrence ok. Creamer --
Cross-linkage among casein and colloidal calcium phosphate in bovine casein micelles / Takayoshi Aoki --
Quaternary structural alterations of bovine casein through small-angle X-ray scattering : impact of genetic version / T.F. Kumosinski, H. Pessen, E.M. Brown, L.T. Kakalis, and H.M. Farrell, Jr. --
Genetic engineering of bovine [kappa]-casein to augment proteolysis by way of chymosin / Sangsuk Oh and Tom Richardson --
Rheology, a device for realizing thermally brought about protein gelation / D.D. Hamann --
foodstuff dough consistent tension rheometry / Jimbay Loh --
elements influencing heat-induced gelation of muscle proteins / Denise M. Smith --
Gelation of myofibrillar protein / E. Allen Foegeding, Clark J. Brekke, and Youling L. Xiong --
Interactions of muscle and nonmuscle proteins affecting heat-set gel rheology / Tyre C. Lanier.

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4. ; Nakai,S. J . Food Sci. 1983, 48, 26-32. 5. ; Nakai,S. J . Food Sci. 1983, 48, 588-594. 6. ; Sato,T. Agric. Biol. Chem. 1970, 34, 854-859. 7. ; Takagi,T. J . Agric. Food Chem. 1987, 35, 633-637. 8. S. J . Am. Chem. Soc. 1949, 71, 3670-3678. 9. ;Sugino,Y. J . Biol. Chem. 1984, 259, 14076-14081. 10. ;Sugino,Y. Proc. Natl. Acad. Sci. USA 1987, 84, 4441-4444. 11. E. J . Agric. Food Chem. 1978, 26, 716-723. 12. ; Kobayashi,K. J . Food Sci. 1983, 48 , 62-65. 13. ; Sato,Y. Agric. Biol. Chem. 1976, 40, 2397-2404.

3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. Pallansch, M. J . In By-Products from Milk; Webb, B. , Whittier, Ε. : Westport, CT, 1970; Chapter 5. Brown, R. J . In Fundamentals of Dairy Chemistry; Wong, N. ; Van Nostrand Reinhold Co: New York, 1988; Chapter 11. Morr, C. V. ; ACS Symposium Series No. 92; American Chemical Society: Washington, DC, 1979; pp 65-79. Guy, E. J . In By-Products from Milk; Webb, Β. , Whittier, Ε. : Westport, CT, 1970; Chapter 7. Kinsella, J . Ε. CRC Crit. Rev. Food Sci. Nutr. 1984, 21, 197-262.

Schneider, B. ; Papermastsr, D. S. J. Histochemistry and Cytochemistry 1984, 32, 1217-1223. Mangino, M. E . ; Liao, S. ; Fayerman, A. ; Harper, W. J . Ν. Z. J . Dairy Sci. Technol. 1985, 20, 103-107. Pearce, Κ. ; Kinsella, J . E. J . Agric. Food Chem. 1978, 26, 716-725. ; Kinsella, J . E. J . Food Sci. 1987, 52, 1074-1079. ; ACS Symposium Series; American Chemical Society: Washington, DC, 1991. ch004 S. Nakai, E. Li-Chan, M. Hirotsuka, M. C. Vazquez, and G. Arteaga Department of Food Science, University of British Columbia, Vancouver, British Columbia V6T 1W5, Canada Hydrophobicity is a major structural variable used for predicting the functionality of food proteins, such as emulsification and foaming abilities.

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Interactions of Food Proteins by Nicholas Parris and Robert Barford (Eds.)
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