Book Review: Milk proteins. Structure - Function relationship

Abstract

Nicoleta Stănciuc is a lecturer at the Bioengineering in Food Industry Department, Faculty of Food Science and Engineering, Dunarea de jos University of Galati, and the author of the book entitled Milk proteins: Structure – Function relationship, published by Academica Publishing, Galaţi, 282 pg. ISBN 978-973-8937-57-4.
The book provides an overview of the physical properties of proteins and how dynamic changes in conformation, structural changes, and protein-protein interactions are involved in the performance of particular functional properties such as gelation, emulsification, foaming properties and susceptibility to enzymatic hydrolysis.