Recent advances in the understanding of egg white protein functionality

By Mine Y.  

Trends in Food Science and Technology, Vol. 6, Iss. 7, 1995-07 ,pp. : 225-232

Elsevier

Access to resources Recommend Favorite

Advances in modifying and understanding whey protein functionality

By Foegeding E.A.   Davis J.P.   Doucet D.   McGuffey M.K.  

Trends in Food Science and Technology, Vol. 13, Iss. 5, 2002-05 ,pp. : 151-159

Elsevier

Access to resources Recommend Favorite

Wheat Protein Composition and Properties of Wheat Glutenin in Relation to Breadmaking Functionality

By Veraverbeke Wim S.   Delcour Jan A.  

Critical Reviews in Food Science and Nutrition, Vol. 42, Iss. 3, 2002-05 ,pp. : 179-208

Taylor & Francis Ltd

Access to resources Recommend Favorite

Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey

By Bryant C.M.   McClements D.J.  

Trends in Food Science and Technology, Vol. 9, Iss. 4, 1998-04 ,pp. : 143-151

Elsevier

Access to resources Recommend Favorite

Protein Functionality Differences in Eastern U.S. Soft Wheat Cultivars and Interrelation with End–Use Quality Tests

By Finney P.L.   Bains G.S.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 32, Iss. 7, 1999-11 ,pp. : 406-415

Academic Press

Access to resources Recommend Favorite