Proteins Reference Guide from C.H.I.P.S.

Food Proteins and Their Applications
edited by
Srinivasan Damodaran

This book is written by experts presenting the latest research from around the world and furnished with over 2400 reference, tables, equations, figures and photographs.

It is a comprehensive reference that reviews the physicochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods.

Food Proteins and Their Applications, employing specific examples and experimental results:

  • examines thermal denaturation mechanisms and their relation to the protein coagulation
  • discusses protein-protein, protein-polysaccharide, and protein-lipid interaction resulting in complex formation or thermodynamic incompatibility
  • shows how protein structure modification can lead to new interactions altering taste and digestibility, investing caseins and whey, soy, wheat, egg, and muscle protein
  • elucidates the requirements for protein engineering, featuring the milk protein
    β-lactoglobulin and enzymes such as lysozyme and subtilisin
  • exlores the physicochemical environments and manufacturing processes transforming protein and protein-polysaccharide dispersions into microparticles, including limits to micro-particle use in conventional foods
  • considers immunological approaches to aspects of food control such as quantification of food components and fraudulent additives and detection of allergenic elements
  • and more!

Food Proteins and Their Applications is essential for food scientists, chemists, technologists, and engineers, nutritionists, microbiologists, toxicologists, biochemists, immunochemists, geneticists, and graduate-level students in these disciplines.


  1. Physicochemical Bases of Protein Functionality

    1. Food Proteins: An Overview
    2. Thermal Denaturation and Coagulation of Proteins
    3. Protein-Stabilized Foams and Emulsions
    4. Protein Gelation
    5. Protein-Lipid and Protein-Flavor Interactions
    6. Protein-Polysaccharide Interactions

  2. Structure-Function Relationships of Food Proteins

    1. Structure-Function Relationships of Caseins
    2. Structure-Function Relationships of Whey Proteins
    3. Structure-Function Relationships of Soy Proteins
    4. Structure-Function Relationships of Wheat Proteins
    5. Structure and Functionality of Egg Proteins
    6. Structure-Function Relationships of Muscle Proteins

  3. Processing Technology to Improve Functionality of Proteins in Food Systems

    1. Enzyme and Chemical Modification of Proteins
    2. Genetic Engineering of Food Proteins
    3. Functionality of Protein Hydrolysates
    4. High-Pressure Effects on Proteins
    5. Protein and Protein-Polysaccharide Microparticles
    6. Edible Protein Films and Coatings
    7. Effects of Processing and Storage on the Nutritional Value of Food Proteins
    8. Extraction of Milk Proteins
    9. Chemical and Physical Methods for the Characterization of Proteins
    10. Applications of Immunochemistry for Protein Structure Control


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Food Proteins and Their Applications
edited by Srinivasan Damodaran and Alain Paraf
696 pages • $298.95 + shipping
Texas residents please add 6.75 % sales tax

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