: Primary, secondary, tertiary, and quaternary structures dictate a protein's functionality .
: How proteins interact with water, which affects texture and mouthfeel .
The textbook is available from several retailers: Barnes & Noble offers the eBook for $72.95 .
: Proteins are often categorized by their source—such as muscle, seafood, milk, and egg proteins—or by their solubility and chemical properties. 3. Functional Properties in Food Systems
: Techniques for measuring and isolating specific proteins from complex food matrices.
Compare this book to newer titles like Applied Food Protein Chemistry .
VitalSource also lists the digital version for approximately . If you'd like, I can help you:
