Summary Food Ingredient Functionality - Protein part
Don't feel like reading all 58 pages of the reader Food Ingredient Functionality?
This summary describes all theory of the Protein part (reader, knowledgde clips, lectures) in just 6 pages!
The content of the summary is:
- Variation in protein ingredients
- Milk proteins
- Protein modification
- Other food proteins
- Interaction between proteins
- Foam and emulsion properties
- Viscosity, thickeners and gels
Course: Food Ingredient Functionality
Master Food Technology
Wageningen University & Research
Written in oktober 2020