Food Proteins and Lipids

Molecular Design of Soybean Glycinins with Enhanced Food Qualities and Development of Crops Producing Such Glycinins, S. Utsumi, et al. High Fructose Syrups: Evaluation of a New Glucose Isomerase from Streptomyces sp. , T. Gusek, et al. Serine Proteinases from Cold-Adapted Organisms, M.M. Kristjansson. Enzymatic Modification of Food Proteins to Improve the Functional Properties, Y. Kamata. A Review of the Interactions Between Milk Proteins and Dairy Flavor Compounds, A.P. Hansen. Production of Whey-Protein-Enriched Products, D.M. Mulvihill, M.B. Grufferty. Modification of Muscle Protein Functionality by Antioxidants, Y.L. Xiong, et al. The Seed Storage Proteins of Quinoa, C. Brinegar. Molecular Mechanism of Competitive Adsorption of alpha s1 -Casein and beta-Casein at Liquid Interfaces, S. Damodaran. Disulfide-Mediated Polymerization of Whey Proteins in Whey Protein Isolate-Stabilized Emulsions, F.J. Monahan, et al. Partial Coalescence and Structure Formation in Dairy Emulsions, H.D. Goff. Solubilization of Oil Droplets by Micellar Surfactant Solutions, D.J. McClements. Properties of Low-Fat, Low-Cholesterol Egg Yolk Prepared by Supercritical CO 2 Extraction, N.A. Bringe. 2 Additional Articles. Index.... Mehr