Food Chemistry, Function and Analysis - Food Proteins and Peptides
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Published By Royal Society Of Chemistry

9781788018593
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CHAPTER 7. Protein-based Bioplastics for Food and Pharmaceutical Packaging

2021 ◽  
pp. 173-206
Author(s):  
Godfred Ohemeng-Boahen ◽  
Divine D. Sewu ◽  
Caleb Acquah ◽  
Marc A. Dubé

CHAPTER 6. Chemistry and Functional Roles of Food Protein Hydrogels

2021 ◽  
pp. 157-172
Author(s):  
Raffaele Pugliese ◽  
Fabrizio Gelain ◽  
Anna Arnoldi ◽  
Carmen Lammi
Keyword(s):  
Food Protein ◽  
Functional Roles ◽  
Protein Hydrogels

CHAPTER 18. Chemistry and Biological Mechanisms of Peptides That Modulate Taste

2021 ◽  
pp. 460-486
Author(s):  
Nisha Singh ◽  
Anjali Y. Bhagirath ◽  
Manoj Reddy Medapati ◽  
Vivianne Cruz de Jesus ◽  
Prashen Chelikani
Keyword(s):  
Biological Mechanisms

CHAPTER 12. Food-derived Peptides in Lipid Metabolism

2021 ◽  
pp. 292-310
Author(s):  
Advaita Ganguly ◽  
Kumakshi Sharma ◽  
Kaustav Majumder
Keyword(s):  
Lipid Metabolism

CHAPTER 17. Advances in the Use of Bioinformatics to Discover Biofunctional Food Peptides

2021 ◽  
pp. 426-459
Author(s):  
Min Xu ◽  
Henan Gao ◽  
Jingying Ma ◽  
Chao Yang ◽  
Dawei Ji ◽  
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