Interactions of Food Proteins

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