Ulster University Logo

Testing protein functionality

Owusu-Apenten, Richard (2004) Testing protein functionality. In: Proteins in food processing. (Eds: Yada, Ricky), Woodhead Publishers, pp. 217-244. ISBN 1-85573-723-X [Book section]

Full text not available from this repository.


This chapter provides a brief overview of standardized testing methods for protein functionality. Protein structure and function in food technology, methods for structure determination for commercial food proteins, and the requirements for model food tests (Type I tests) versus laboratory (Type III) testing are discussed. Model foods currently used for assessing protein foaming, emulsification and gelation are described. These include whipped topping, ice cream, bread, angel cake, coffee whitener (analogue for milk cream), meat emulsions, and filled emulsions or emulsion gels

Item Type:Book section
Faculties and Schools:Faculty of Life and Health Sciences
Faculty of Life and Health Sciences > School of Biomedical Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute
Biomedical Sciences Research Institute > Nutrition Innovation Centre for Food and Health (NICHE)
ID Code:17040
Deposited By: Dr Richard Owusu-Apenten
Deposited On:22 Feb 2011 09:39
Last Modified:28 Jan 2014 14:46

Repository Staff Only: item control page