| Relationship of Composition to Protein Functionality |
| Significance of Macromolecular Interaction and Stability in Functional |
| Properties of Food Proteins |
| Effect of Preheat Temperature on the Hydrophobic Properties of Milk Proteins |
| Quantitation of Hydrophobicity for Elucidating the Structure-Activity |
| Relationships of Food Proteins |
| Milk Protein Ingredients: Their Role in Food Systems |
| Significance of Lysozyme in Heat-Induced Aggregation of Egg White Protein |
| Formation and Interaction of Plant Protein Micelles in Food Systems |
| Diffusion and Energy Barrier Controlled Adsorption of Proteins at the Air-Water |
| Interface |
| Surface Activity of Bovine Whey Proteins at the Phospholipid-Water Interface |
| Interactions Between Milk Proteins and Lipids: A Mobility Study |
| Some Aspects of Casein Micelle Structure |
| Cross-Linkage Between Casein and Colloidal Calcium Phosphate in Bovine Casein |
| Micelles |
| Quaternary Structural Changes of Bovine Casein by Small-Angle X-ray Scattering:Effect of Genetic Variation |
| Genetic Engineering of Bovine k-Casein to Enhance Proteolysis by Chymosin |
| Rheology: A Tool for Understanding Thermally Induced Protein Gelation |
| Food Dough Constant Stress Rheometry |
| Factors Influencing Heat-Induced Gelation of Muscle Proteins |
| Gelation of Myofibrillar Protein |
| Interactions of Muscle and Nonmuscle Proteins Affecting Heat-Set Gel Rheology |
| Relationship of Composition to Protein Functionality |
| Significance of Macromolecular Interaction and Stability in Functional |
| Properties of Food Proteins |
| Effect of Preheat Temperature on the Hydrophobic Properties of Milk Proteins |
| Quantitation of Hydrophobicity for Elucidating the Structure-Activity |
| Relationships of Food Proteins |
