Index page for: Surface Activity of Proteins: Chemical and Physicochemical Modifications

Table of Contents Introduction: surface activity and functional properties of proteins, enhanced hydrophobicity - formation and properties of surface-active proteins, increased anionic charge - conformational and functional properties, deamidation and phosphorylation for food protein modification, preparation and functional properties of protein-polysaccharide conjugates, enzymatic modification as a tool for alteration of safety and quality of food proteins, denaturation of globular proteins in relation to their functional properties, protein-surfactant interactions, factors affecting applications of native and modified proteins in food products.