Protein Functionality in Food Systems

Explore the fascinating world of food proteins with "Protein Functionality in Food Systems" by Navam S. Hettiarachchy, published by Taylor & Francis Ltd in 2019. This comprehensive volume, spanning 536 pages, delves into the essential role proteins play in shaping the technological and sensory attributes of food. Ideal for food scientists and culinary innovators alike, this book provides a thorough understanding of food protein functionality. Readers will discover valuable insights on key properties such as solubility, viscosity, gelation, emulsification, and foam formation. Whether you are looking to enhance existing products or develop unique food innovations, this resource is an indispensable guide to utilizing proteins as novel ingredients in your culinary creations.