Faithin Omaha eBook Collection

Offers discussions on the chemical and physicochemical modification of proteins for the enhancement of surface activity and functional properties in a variety o

Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein

Surface activity is present in living systems; for example in body fluid or cell soup and molecules of surface-active nature are crucial to living matter and it

The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object

Recombinant proteins and polypeptides continue to be the most important class of biotechnology-derived agents in today's pharmaceutical industry. Over the past