{"product_id":"study-on-physicochemical-properties-of-food-protein-hardcover","title":"Study on Physicochemical Properties of Food Protein - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eShudong He\u003c\/b\u003e (Guest Editor), \u003cb\u003eWei Xu\u003c\/b\u003e (Guest Editor), \u003cb\u003eMuhammad H. Aludatt\u003c\/b\u003e (Guest Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis reprint discusses the importance of studying the physicochemical properties of food proteins, which play crucial roles in providing essential amino acids and contributing to the overall quality of our foods. The demand for sustainable and nutritious food sources has led to a surge of interest in understanding and utilizing proteins derived from various sources. The studies in this reprint explore various aspects, including protein solubility, structural integrity, emulsifying properties, and allergenic epitopes, as well as the application of different processing techniques such as ultrasonication, high-pressure processing, and esterification. These findings not only contribute to a deeper understanding of the role of proteins in food products but also provide valuable insights for the food industry in terms of product development, process optimization, and the potential application of novel protein-based materials. The research presented showcases the potential of food proteins and their modifications in various applications, emphasizing the need for continued research and innovation in this field.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 164\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.56 x 9.61 x 6.69 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 25, 2024\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":48535824892125,"sku":"9783036598680","price":105.82,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0811\/9867\/8237\/files\/sqDojOdXNG9783036598680.webp?v=1789034143","url":"https:\/\/handfulofbooks.com\/products\/study-on-physicochemical-properties-of-food-protein-hardcover","provider":"Handful of Books","version":"1.0","type":"link"}