Category=PS
emulsification
emulsifying
enzymatic
eq_bestseller
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_science
food
globular
modifications
molecules
properties
soy
whey
Product details
- ISBN 9780824795320
- Weight: 780g
- Dimensions: 152 x 229mm
- Publication Date: 16 Aug 1996
- Publisher: Taylor & Francis Inc
- Publication City/Country: US
- Product Form: Hardback
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Offers discussions on the chemical and physicochemical modification of proteins for the enhancement of surface activity and functional properties in a variety of systems. The volume provides examples of specific applications of modified proteins in gelation, emulsification, foaming, adsorption and surface tension reduction for use in the food, cosmetics, pharmaceutical, and surfactant manufacturing industries.
