Food Protein Chemistry: An Introduction for Food Scientists discusses food proteins and how they are studied. Proteins are both biological entities and physicoc

Developments in the understanding of food protein structure, behaviour and applications continue apace. Many of these have, in the past decade, been reported an

Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects.

Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range

A multidisciplinary resource, Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization enables researchers in biochemistry, bio