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Preface

Fundamental Properties and Instrumental Methods

Molecular Bases of Surface Activity of Proteins / S. Damodaran ; L. Razumovsky1：

Computer-Aided Optimization of Site-Directed Mutagenesis of Bacillus stearothermophilus Neutral Protease for Improving Thermostability / S. Nakai ; S. Nakamura ; M. Ogawa2：

Computer Analysis of Protein Properties / A. Rojo-Dominguez ; A. J. Padilla-Zuniga3：

Evaluation of Viscous Food Properties Using a Helical Ribbon Impeller Plant Protein Functionalities / E. Brito-De La Fuente et al.4：

Production of High-Protein Flours as Milk Substitutes / S. H. Guzman-Maldonado ; O. Paredes-Lopez5：

Functional Properties of Soy Proteins / N. S. Hettiarachchy ; U. Kalapathy6：

Effect of Acylation on Flax Protein Functionality Animal Protein Functionalities / F. Shahidi ; P. K. J. P. D. Wanasundara7：

Structure-Function Relationships in Milk-Clotting Enzymes: Pepsin--a Model / R. Y. Yada ; T. Tanaka8：

Functional Properties of Whey Proteins in Forming Networks / E. A. Foegeding ; E. A. Gwartney ; A. D. Errington9：

Whey Proteins Interactions: Effects on Edible Film Properties / John M. Krochta10：

Thermal Denaturation and Gelatin Characteristics of Beta-Lactoglobulin Genetic Variants / Joyce I. Boye ; Ching-Y. Ma ; Ashraf A. Ismail11：

Limited Proteolysis of Alpha-Lactalbumin and Whey Protein Isolate: Effect on Their Functional Properties / Fakhrieh Vojdami ; John R. Whitaker12：

Emulsifying Properties of Cholesterol-Reduced Egg Yolk Low-Density Lipoprotein / Yoshinori Mine ; Marie Bergougnoux13：

Functional Properties of Goat Meat Proteins Fat and Oil Functionality; Physiological Functionality / A. Totosaus ; I. Guerrero ; P. Lara14：

Physicochemical Aspects of Triacylglycerides and Their Association to Functional Properties of Vegetable Oils / Jorge F. Toro-Vazquez ; Miriam Charo-Alonso15：

Low Calorie and Fats and Sugar Esters / Casimo C. Akoh16：

Intestinal Absorption and Physiologically Functional Food Substances / M. Shimizu ; K. Hashimoto17：

Indexes

Author Index

Subject Index

Preface

Fundamental Properties and Instrumental Methods

Molecular Bases of Surface Activity of Proteins / S. Damodaran ; L. Razumovsky1：

目次情報: 続きを見る

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

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