Content: Relationship of composition to protein functionality / Karen L. Fligner and Michael E. Mangino -- Significance of macromolecular interaction and stability in functional properties of food proteins / Akio Kato -- Effect of preheat temperature on the hydrophobic properties of milk proteins / N. Parris, J.H. Woychik, and P. Cooke -- Quantitation of hydrophobicity for elucidating the structure-activity relationships of food proteins / S. Nakai, E. Li-Chan, M. Hirotsuka, M.C. Vazquez, and G. Arteaga -- Milk protein ingredients : their role in food systems / Steve J. Haylock and Wayne B. Sanderson -- Significance of lysozyme in heat-induced aggregation of egg white protein / Naotoshi Matsudomi -- Formation and interaction of plant protein micelles in food systems / M.A.H. Ismond, S.D. Arntfield, and E.D. Murray -- Diffusion and energy barrier controlled adsorption of proteins at the air-water interface / Srinivasan Damodaran and Kyung B. Song -- Surface activity of bovine whey proteins at the phospholipid-water interface / Donald G. Cornell -- Interactions between milk proteins and lipids : a mobility study / M. Le Meste, B. Closs, J.L. Courthaudon, and B. Colas -- Some aspects of casein micelle structure / Lawrence K. Creamer -- Cross-linkage between casein and colloidal calcium phosphate in bovine casein micelles / Takayoshi Aoki -- Quaternary structural changes of bovine casein by small-angle X-ray scattering : effect of genetic variation / T.F. Kumosinski, H. Pessen, E.M. Brown, L.T. Kakalis, and H.M. Farrell, Jr. -- Genetic engineering of bovine [kappa]-casein to enhance proteolysis by chymosin / Sangsuk Oh and Tom Richardson -- Rheology, a tool for understanding thermally induced protein gelation / D.D. Hamann -- Food dough constant stress rheometry / Jimbay Loh -- Factors 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.

Interactions of Food Proteins PDF

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