Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects.

Food Protein Chemistry: An Introduction for Food Scientists discusses food proteins and how they are studied. Proteins are both biological entities and physicoc

Developments in the understanding of food protein structure, behaviour and applications continue apace. Many of these have, in the past decade, been reported an

Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functio