Edible Films and Coatings from Proteins (English)
- New search for: Torres, J. A.
- New search for: Institute of Food Technologists
- New search for: Torres, J. A.
- New search for: Hettiarachchy, N. S.
- New search for: Ziegler, G. R.
- New search for: Institute of Food Technologists
In:
Protein functionality in food systems
;
467-507
;
1994
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ISBN:
- Conference paper / Print
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Title:Edible Films and Coatings from Proteins
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Contributors:
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Conference:Symposium; 17th, Protein functionality in food systems ; 1993 ; Chicago; IL
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Published in:Protein functionality in food systems ; 467-507IFT BASIC SYMPOSIUM SERIES ; 9 ; 467-507
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Publisher:
- New search for: Marcel Dekker
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Publication date:1994-01-01
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Size:41 pages
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Remarks:Held in conjunction with the IFT'S 53rd Annual meeting
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ISBN:
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Type of media:Conference paper
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Type of material:Print
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Language:English
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Keywords:
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Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents conference proceedings
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1
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Structure-Function Relationship of Food ProteinsDamodaran, S. / Institute of Food Technologists et al. | 1994
- 39
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Solubility of Proteins: Protein-Salt-Water InteractionsKumosinski, T. F. / Farrell, H. M. / Institute of Food Technologists / International Union of Food Science and Technology et al. | 1994
- 79
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Protein Separation and Analysis of Certain Skeletal Muscle Proteins: Principles and TechniquesHuff-Lonergan, E. J. / Beekman, D. D. / Parrish, F. C. / Institute of Food Technologists et al. | 1994
- 121
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Computer-Aided Techniques for Quantitative Structure Activity Relationships Study of Food ProteinsNakai, S. / Arteaga, G. E. / Li-Chan, E. C. Y. / Institute of Food Technologists et al. | 1994
- 147
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Protein Interactions in Emulsions: Protein-Lipid InteractionsMangino, M. E. / Institute of Food Technologists / International Union of Food Science and Technology et al. | 1994
- 181
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Protein Interactions in Foams: Protein-Gas Phase InteractionsBruce German, J. / Phillips, L. / Institute of Food Technologists et al. | 1994
- 209
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Protein Interactions in Gels: Protein-Protein InteractionsSmith, D. M. / Institute of Food Technologists / International Union of Food Science and Technology et al. | 1994
- 225
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Protein-Polysaccharide InteractionsLedward, D. A. / Institute of Food Technologists et al. | 1994
- 261
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Chemical and Enzymatic Modification of Proteins for Improved FunctionalityVojdani, F. / Whitaker, J. R. / Institute of Food Technologists et al. | 1994
- 311
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Functionality of Soy ProteinsKhee Choon Rhee / Institute of Food Technologists et al. | 1994
- 325
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Whey Protein FunctionalityKilara, A. / Institute of Food Technologists / International Union of Food Science and Technology et al. | 1994
- 357
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Color as a Functional Property of ProteinsActon, J. C. / Dawson, P. L. / Institute of Food Technologists et al. | 1994
- 383
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Protein Gel Ultrastructure and FunctionalityBarbut, S. / Institute of Food Technologists / International Union of Food Science and Technology et al. | 1994
- 435
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Proteins as Fat SubstitutesMiller, M. S. / Institute of Food Technologists et al. | 1994
- 467
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Edible Films and Coatings from ProteinsTorres, J. A. / Institute of Food Technologists et al. | 1994