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Название: Macromolecular Interactions in Food Technology
Авторы: Parris N., Kato A., Creamer L.
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.