دانلود کتاب Functionality and Protein Structure

Content: Oilseed protein properties related to functionality in emulsions and foams / John P. Cherry, Kay H. McWatters, and Larry R. Beuchat -- Effect of conformation and structure changes induced by solvent and limited enzyme modification on the functionality of soy proteins / B.A. Lewis and J.H. Chen -- Chemical modification for improving functional properties of plant and yeast proteins / J.E. Kinsella and K.J. Shetty -- Conformation and functionality of milk proteins / C.V. Morr -- Aggregation and denaturation involved in gel formation / A.-M. Hermansson -- The adsorption behavior of proteins at an interface as related to their emulsifying properties / Eva Tornberg -- The influence of peptide chain length on taste and functional properties of enzymatically modified soy protein / J. Adler-Nissen and H. Sejr Olsen -- Functional properties of microwave-heated soybean proteins / D.L. Armstrong, D.W. Stanley, and T.J. Maurice -- Using some physicochemical properties of proteins in coacervate systems / J.K. Sorensen, T. Richardson, and D.B. Lund -- Structure of wheat gluten in relation to functionality in breadmaking / K. Khan and W. Bushuk -- The mechanism of enzyme protein-carrier protein binding : physical chemical considerations / J.R. Giacin and S.G. Gilbert -- Alkali-induced lysinoalanine formation in structurally different proteins / Mendel Friedman.