Modifying the Interfacial Behavior and Functional Characteristics of Proteins
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.
KeywordsFoam Stability Dynamic Surface Tension Rearrangement Process Food Hydrocolloid Beer Foam
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