New York – Basel - Hong Kong, 1996. - 322 p.
Introduction: Surface Activity and Functional Properties of Proteins
Enhanced Hydrophobicity: Formation and Properties of Surface-Active Proteins
Increased Anionic Charge: Conformational and Functional Properties Deamidation and Phosphorylation for Food Protein Modification
Preparation and Functional Properties of Protein-Polysaccharide Conjugates
Enzymatic Modification as a Tool for Alteration of Safety and Quality of Food proteins
Denaturation of Globular Proteins in Relation to Their Functional Properties. Protein-Surfactant Interactions
Factors Affecting Applications of Native and Modified Proteins in Food products
Introduction: Surface Activity and Functional Properties of Proteins
Enhanced Hydrophobicity: Formation and Properties of Surface-Active Proteins
Increased Anionic Charge: Conformational and Functional Properties Deamidation and Phosphorylation for Food Protein Modification
Preparation and Functional Properties of Protein-Polysaccharide Conjugates
Enzymatic Modification as a Tool for Alteration of Safety and Quality of Food proteins
Denaturation of Globular Proteins in Relation to Their Functional Properties. Protein-Surfactant Interactions
Factors Affecting Applications of Native and Modified Proteins in Food products