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.

lgrsnf/L:\ACS Symposium\0650. Macromolecular Interactions in Food Technology (1996).pdf

nexusstc/Macromolecular Interactions in Food Technology/d526af6f7aa2400072aacc7f78a3d7f1.pdf

zlib/Engineering/Nicholas Parris, Akio Kato, Lawrence K. Creamer, and John Pearce (Eds.)/Macromolecular Interactions in Food Technology_2168700.pdf

NICHOLAS PARRIS; AKIO KATO; LAWRENCE K. CREAMER; JOHN PEARCE; Vladimir Tolstoguzov; Eunice C. Y. Li-Chan; M. G. Semenova; D. J. Oldfield; Harjinder Singh; M. W. Taylor; K. N. Pearce; H. M. Farrell; P. H. Cooke; G. King; P. D. Hoagland; M. L. Groves; T. F. Kumosinski; B. Chu; Susan D. Arntfield; N. Matsudomi; T. Oshita; Yoshinori Mine; Jacquiline Gezimati; S. F. Wang; A. B. Smyth; D. M. Smith; Tara Habig McHugh; M. Shimizu; M. Saito; Harold E. Swaisgood; Xiaolin L. Huang; George L. Catignani; V. B. Galazka; D. A. Ledward; Eric Dickinson; Fakhrieh Vojdani; John R. Whitaker; Takayoshi Aoki; S. Nakamura; H. Takasaki; S. Maki; S. Utsumi; A. B. Gidamis; Y. Takenaka; N. Maruyama; M. Adachi; B. Mikami; Katsuya Seguro; Noriki Nio; Masao Motoki; Jeremy P. Hill; Mike J. Boland; Skelte G. Anema; Don E. Otter; Geoff R. Paterson; Ruth Lowe; Rose L. Motion; Wayne C. Thresher

Nicholas Parris; Hiroyuki Nagato; L. K Creamer; John Pearce; American Chemical Society Division of Agrochemicals; International Chemical Congress of Pacific Basin Societies

Nicholas Parris; American Chemical Society; International Chemical Congress of Pacific Basin Societies <1995, Honolulu, Hawaii>

ACS symposium series ;, 650, Washington, DC, District of Columbia, 1996

American Chemical Society, Washington, DC, 1996

United States, United States of America

1996 nov 19

1, 1996

lg1014826

{"container_title":"ACS Symposium Series","isbns":["0841215995","0841234663","9780841215993","9780841234666"],"issns":["0097-6156","1947-5918"],"last_page":305,"publisher":"American Chemical Society","series":"ACS Symposium Series 650"}

Includes bibliographical references and indexes.
"Developed from a symposium sponsored by the ACS Division of Agrochemicals at the 1995 International Chemical Congress of Pacific Basin Societies," [in Honolulu, Hawaii, December 17-22, 1995].

<br>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.

Discusses structure-property relationships of macromolecules in foods. The text reviews the identification of gelation and aggregation in food systems and addresses the interactions of biopolymers in emulsion systems.

2013-09-09