Macromolecular interactions in food technology : developed from a symposium sponsored by the ACS Division of Agrochemicals at the 1995 International Chemical Congress of Pacific Basin Societies
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Bibliographic Information
Macromolecular interactions in food technology : developed from a symposium sponsored by the ACS Division of Agrochemicals at the 1995 International Chemical Congress of Pacific Basin Societies
（ACS symposium series, 650）
American Chemical Society, c1996
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"Developed from a symposium sponsored by the ACS Division of Agrochemicals at the 1995 International Chemical Congress of Pacific Basin Societies, Honolulu, Hawaii, December 17-22, 1995."--T.p. verso
Includes bibliographical references and index
Description and Table of Contents
Description
Discusses structure-property relationships of macromolecules in foods. Reviews the identification of gelation and aggregation in food systems. Addresses the interactions of biopolymers in emulsion systems. Covers the uses of chemical and enzymatic modifications of food proteins. Examines macromolecular interactions in film formation.
Table of Contents
- 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
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