Protein Functionality in Food Systems
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Protein Functionality in Food Systems
This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility viscosity gelation emulsification and loam formation are discussed.
- 品牌: Taylor & Francis Ltd
- 类别: 科学、 医学与自然
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语言: English
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作者: Protein Functionality in Food Systems
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出版日期: 2022-01-24
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页数: 536
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出版社／标签: Taylor & Francis Ltd
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格式: Paperback
- Fruugo ID: 509447499-1042369642
- ISBN: 9780367402051
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