Testing protein functionality

Richard Owusu-Apenten

Research output: Chapter in Book/Report/Conference proceedingChapter

4 Citations (Scopus)

Abstract

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
LanguageEnglish
Title of host publicationProteins in food processing
EditorsRicky Yada
Pages217-244
Publication statusPublished - 2004

Fingerprint

Emulsions
Testing
Proteins
Food technology
Coffee
Emulsification
Meats
Ice
Gelation
Gels

Cite this

Owusu-Apenten, R. (2004). Testing protein functionality. In R. Yada (Ed.), Proteins in food processing (pp. 217-244)
Owusu-Apenten, Richard. / Testing protein functionality. Proteins in food processing. editor / Ricky Yada. 2004. pp. 217-244
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Owusu-Apenten, R 2004, Testing protein functionality. in R Yada (ed.), Proteins in food processing. pp. 217-244.

Testing protein functionality. / Owusu-Apenten, Richard.

Proteins in food processing. ed. / Ricky Yada. 2004. p. 217-244.

Research output: Chapter in Book/Report/Conference proceedingChapter

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Owusu-Apenten R. Testing protein functionality. In Yada R, editor, Proteins in food processing. 2004. p. 217-244