A study of protein surface hydrophobicity and structure-function analysis of proteins in spray dried egg albumen
In examining functional properties of food proteins, the ultimate goal of all researchers is to understand basic information relating functional properties to particular conformational or structural features of the protein. It is generally accepted that the molecular property of hydrophobicity pl...
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| Format: | Others |
| Language: | English |
| Published: |
2009
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| Online Access: | http://hdl.handle.net/2429/11285 |