Handbook of food proteins

This Handbook is a companion volume to the recently published new and
enlarged second edition of the Handbook of hydrocolloids. In the main
those ‘hydrocolloids’ are complex carbohydrates, but quite often with some
protein attachment within or associated with the primary structure. Their
function is to impart special texture to food, replace fat, introduce special
functionality such as emulsifi cation and more recently to improve the nutritional quality of the food. While the traditional role of proteins was to
provide nutrition, their ability to form gels and stabilise emulsions and
foams is now well recognised and more and more specialised protein
sources are now being introduced into a range of food products. This volume
has uniquely drawn these together to provide another ready reference to a
subject which extends over a wide range of sources and processing practices.