ABSTRACT
Production o f acceptable protein gels is very im portant to the food indus try in m anufacturing products such as meat, dairy, and baked goods. T he industry relies on the ability of various proteins to provide texture, m outhfeel, and water binding. T he type o f protein-protein interaction determ ines the way a gel is form ed (i.e., during heating in whey proteins or during cooling in gelatin), the textural characteristics of the gel, and even the appearance o f the gel (i.e., opaque vs. transparen t gels).
