Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect

The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object

Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with th

Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structur

Covering the whole value chain - from product requirements and properties via process technologies and equipment to real-world applications - this reference rep