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 A? 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.