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Author:   Chibuike C Udenigwe (University of Ottawa, Canada)
Publisher:   Royal Society of Chemistry
Imprint:   Royal Society of Chemistry
Volume:   Volume 27
Weight:   0.960kg
ISBN:  

9781788018593

ISBN 10:   1788018591
Pages:   526
Publication Date:   09 June 2021
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

Food Protein Structures, Functionality and Product Development; Research Advances in Food Protein Digestibility; Food Protein Allergenicity: Characterization, Epitope Mapping and Deactivation; Food Proteins as Biomaterial for Delivery Functions; Controlled Protein-based Aggregates as Interfacial Stabilizers: Fabrication, Mechanism and Potential Application as Food Ingredients; Chemistry and Functional Roles of Food Protein Hydrogels; Protein-based Bioplastics for Food and Pharmaceutical Packaging; Protein Modifications and the Food Matrix: Consequences, Chemistry and Characterization; Therapeutic Protein Production from Genetically Modified Foods; Stability of Bioactive Peptides During Processing; Transport, Cellular Uptake and Bioavailability of Food Peptides; Food-derived Peptides in Lipid Metabolism; Food Peptides in Energy Metabolism; Food Proteins in Controlling Satiety; Food Peptides in Blood Pressure Regulation; Chemistry and Function of Antimicrobial Peptides; Advances in the Use of Bioinformatics to Discover Biofunctional Food Peptides; Chemistry and Biological Mechanisms of Peptides That Modulate Taste; Omics Approach to Understanding the Distribution of Food Peptides in Food and Biological Samples

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