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Protein-Protein Interactions

  • Nazlin K. Howell

Abstract

Protein—protein interactions occur in many chemical and physical processes which are involved in the complex molecular organisation of plant and animal cells. Most of these interactions affect the processing, storage and behaviour of proteins in food. There are various reasons for studying protein interactions, including acquiring knowledge of structure—function relationships of proteins; optimising the use of product constituents; improving quality, cost reduction and new protein applications.

Keywords

Soya Protein Whey Protein Soya Isolate Protein Disulphide Bond Casein Micelle 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1992

Authors and Affiliations

  • Nazlin K. Howell
    • 1
  1. 1.School of Biological SciencesUniversity of SurreyGuildfordUK

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