Macromolecular Interactions in Food Technology

Structure-Property Relationships in Foods ; Macromolecular Interactions of Food Proteins Studied by Raman Spectroscopy: Interactions of *b-Lactoglobulin, *a-Lactalbumin, and Lysozyme in Solution, Gels, and Precipitates ; Factors Determining the Character of Biopolymer-Biopolymer Interactions in Multicomponent Aqueous Solutions Modeling Food Systems ; Use of Nonlinear Regression for Analyzing *b-Lactoglobulin Denaturation Kinetics in Skim Milk ; Particle Sizes of Casein Submicelles and Purified *k-Casein: Comparisons of Dynamic Light Scattering and Electron Microscopy with Predictive Three-Dimensional Molecular Models ; Effects of Divalent Cations, Phytic Acid, and Phenolic Compounds on the Gelation of Ovalbumin and Canola Proteins ; The Role of *a-Lactalbumin in Heat-Induced Gelation of Whey Proteins ; Laser-Light-Scattering Properties of Heat-Induced Ovalbumin Gels ; Aggregation and Gelation of Bovine *b-Lactoglobulin, *a-Lactalbumin, and Serum Albumin ; Gelation Properties of Myosin: Role of Subfragments and Actin ; Effects of Macromolecular Interactions on the Permeability of Composite Edible Films ; Films from Pectin, Chitosan, and Starch ; Lipid-Protein Interaction at an Emulsified Oil Surface: Protein Structures and Their Roles in Lipid Binding ; Characteristics of the Products of Limited Proteolysis of *b-Lactoglobulin ; Effects of High Pressure on Protein-Polysaccharide Interactions ; Biopolymer Interactions in Emulsion Systems: Influences on Creaming, Floccculation, and Rheology ; Phosphorylation of Proteins and Their Functional and Structural Properties ; Improvement of Functional Properties of Food Proteins by Conjugation of Glucose-6-Phosphate ; Novel Functional Properties of Glycosylated Lysozymes Constructed by Chemical and Genetic Modifications ; Crystallization and X-ray Analysis of Normal and Modified Recombinant Soybean Proglycinins: Three-Dimensional Structure of Normal Proglycinin at 6 A Resolution ; Some Characteristics of a Microbial Protein Cross-Linking Enzyme: Transglutaminase ; Effect of the Bovine *b-Lactoglobulin Phenotype on the Properties of *b-Lactoglobulin, Milk Composition, and Dairy Products