Developments in the understanding of food protein structure, behaviour and applications continue apace. Many of these have, in the past decade, been reported an

Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects.

Food Protein Chemistry: An Introduction for Food Scientists discusses food proteins and how they are studied. Proteins are both biological entities and physicoc

A multidisciplinary resource, Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization enables researchers in biochemistry, bio

This book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications. Bringing together