A multidisciplinary resource, Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization enables researchers in biochemistry, biotechnology, food science and technology, nutrition, and medicine to understand the physicochemical and biochemical factors that govern the functionality of these food components. Following c

chapter 9|34 pages

Protein–Saccharide Interaction

chapter 11|20 pages

Proteins and Peptides with Taste