Food research international

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  Año 2000, Vol. 33, Número 8

  • Current challenges facing the further understanding of the inter-relationships between protein structure and function

    M. F. Marcone

    pág. 635

    

  • Soluble protein fractions from pH and heat treated sodium caseinate: physicochemical and functional properties

    F. Jahaniaval

    págs. 637-647

    

  • Influence of sucrose on NaCl-induced gelation of heat denatured whey protein solutions

    C. M. Bryant, D. J. McClements

    págs. 649-653

    

  • Water-holding capacity and gel strength of rennet curd as affected by high-pressure treatment of milk

    P. K. Pandey, H. S. Ramaswamy

    págs. 655-663

    

  • Texture profile and turbidity of gellan/gelatin mixed gels

    M. H. Lau

    págs. 665-671

    

  • Thermal denaturation of mixtures of a-lactalbumin and b-lactoglobulin: a differential scanning calorimetric study

    págs. 673-682

    

  • Investigation of the composite system of b-lactoglobulin and pectin in aqueous solutions

    K. B. Qvist, Q. Wang

    págs. 683-690

    

  • Gelation of mixed systems whey protein concentrate-gluten in acidic conditions

    C. E. Lupano

    págs. 691-696

    

  • Changes in protein and fat structure in whipped cream caused by heat treatment and addition of stabilizer to the cream

    A. K. Smith

    págs. 697-706

    

  • Proximate composition and functional properties of African breadfruit kernel and flour blends

    P. I. Akubor, P. C. Isolokwu

    págs. 707-712