Summary and Info
Content: Structure-property relationships in foods / Vladimir Tolstoguzov -- Macromolecular interactions of food proteins studied by Raman spectroscopy : interactions of [beta]-lactoglobulin, [alpha]-lactalbumin, and lysozyme in solution, gels, and precipitates / Eunice C.Y. Li-Chan -- Factors determining the character of biopolymer-biopolymer interactions in multicomponent aqueous solutions modeling food systems / M.G. Semenova -- Use of nonlinear regression for analyzing [beta]-lactoglobulin denaturation kinetics in skim milk / D.J. Oldfield, Harjinder Singh, M.W. Taylor, and K.N. Pearce -- Particle sizes of casein submicelles and purified [kappa]-casein : comparisons of dynamic light scattering and electron microscopy with predictive three-dimensional molecular models / H.M. Farrell, Jr., P.H. Cooke, G. King, P.D. Hoagland, M.L. Groves, T.F. Kumosinski, and B. Chu -- Effects of divalent cations, phytic acid, and phenolic compounds on the gelation of ovalbumin and canola proteins / Susan D. Arntfield -- The role of [alpha]-lactalbumin in heat-induced gelation of whey proteins / N. Matsudomi and T. Oshita -- Laser-light-scattering properties of heat-induced ovalbumin gels / Yoshinori Mine -- Aggregation and gelation of bovine [beta]-lactoglobulin, [alpha]-lactalbumin, and serum albumin / Jacquiline Gezimati, Harjinder Singh, and Lawrence K. Creamer -- Gelation properties of myosin : role of subfragments and actin / S.F. Wang, A.B. Smyth, and D.M. Smith -- Effects of macromolecular interactions on the permeability of composite edible films / Tara Habig McHugh -- Films from pectin, chitosan, and starch / P.D. Hoagland -- Lipid-protein interaction at an emulsified oil surface : protein structures and their roles in lipid binding / M. Shimizu and M. Saito -- Characteristics of the products of limited proteolysis of [beta]-lactoglobulin / Harold E. Swaisgood, Xiaolin L. Huang, and George L. Catignani -- Effects of high pressure on protein-polysaccharide interactions / V.B. Galazka and D.A. Ledward -- Biopolymer interactions in emulsion systems : influences on creaming, flocculation, and rheology / Eric Dickinson -- Phosphorylation of proteins and their functional and structural properties / Fakhrieh Vojdani and John R. Whitaker -- Improvement of functional properties of food proteins by conjugation of glucose-6-phosphate / Takayoshi Aoki -- Novel functional properties of glycosylated lysozymes constructed by chemical and genetic modifications / Akio Kato, S. Nakamura, H. Takasaki, and S. Maki -- Crystallization and X-ray analysis of normal and modified recombinant soybean proglycinins : three-dimensional structure of normal proglyeinin at 6 Å resolution / S. Utsumi, A.B. Gidamis, Y. Takenaka, N. Maruyama, M. Adachi, and B. Mikami -- Some characteristics of a microbial protein cross-linking enzyme : transglutaminase / Katsuya Seguro, Noriki Nio, and Masao Motoki -- Effect of the bovine [beta]-lactoglobulin phenotype on the properties of [beta]-lactoglobulin, milk composition, and dairy products / Jeremy P. Hill, Mike J. Boland, Lawrence K. Creamer, Skelte G. Anema, Don E. Otter, Geoff R. Paterson, Ruth Lowe, Rose L. Motion, and Wayne C. Thresher.
More About the Author
Rear Admiral Nicholas Henry Linton Harris CB MBE (born 26 February 1952) is a former Royal Navy officer who became Flag Officer Scotland, Northern England and Northern Ireland.
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