Functional Properties of Proteins and Lipids

Abstract

FUNDAMENTAL PROPERTIES AND INSTRUMENTAL METHODS 1. Molecular bases of surface activity of proteins 2. A computer-aided optimization of site-directed mutagenesis of food ingredients 3. Computer analysis of protein properties 4. Evaluation of viscous food properties bu using mixing PLANT PROTEIN FUNCTIONALITIES 5. Production of high-protein flours as milk substitutes 6. Functional properties of soy proteins 7. Effect of acylation of flax protein on functionality ANIMAL PROTEIN FUNCTIONALITIES 8. Understanding structure function relationships in milk clotting enzymes. Pepsin-a model 9. Functional properties of whey proteins in forming networks 10. Whey proteins interaction: effects on edible film properties 11. Thermal denaturation and gelatin characteristics of beta-lactoglobulin genetic variants 12. Limited proteolysis of alpha-lactalbumin and whey protein isolate: effect on their functional properties 13. Emulsifying properties of cholesterol-reduced egg yolk density 14. Functional properties of goat meat proteins FAT AND OIL FUNCTIONALITY: PHYSIOLOGICAL FUNCTIONALITY 15. Physiochemical aspects of triacylglycerides and their association 16. Low calorie and fats and sugar esters 17. Intestinal absorption and physiologically functional food substances