Modifying the Interfacial Behavior and Functional Characteristics of Proteins

  • P. J. Wilde
Conference paper


A number of methods to modify and improve the interfacial and functional properties (emulsification and foaming) of proteins have been described. The modifications range from structural or conformational changes to the protein molecule itself, or the inclusion of factors which change the way in which proteins behave at an interface.


Foam Stability Dynamic Surface Tension Rearrangement Process Food Hydrocolloid Beer Foam 
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Copyright information

© Springer-Verlag Berlin Heidelberg 1998

Authors and Affiliations

  • P. J. Wilde
    • 1
  1. 1.Institute of Food ResearchNorwich Research ParkColney, NorwichUK

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