Interaction of Food Macromolecules: The Matrix of Future Foods provides a detailed understanding on why biological macromolecules, i.e., proteins, lipids, and carbohydrates with ligands interactions are essential to understanding biology at the molecular level. The book aims to create a multidisciplinary forum of discussion on the interaction between macromolecules and ligands, providing an understanding on how biological macromolecules with ligands interactions are central to facilitating the discovery, design, and development of future, functional foods. In addition, it outlines information available on the macromolecules-ligands interaction that happens inside the food matrixes and inside our bodies.
Knowing about the mechanisms responsible for the macromolecules-ligands recognition and binding facilitates the discovery, design, and development of future and functional foods.
1. Chapter 1 Introduction to food macromolecule interaction - p. 1 2. Chapter 2 Types of ligands and their function in the food matrices: Chemistry, functionality, and stability - p. 9 3. Chapter 3 Plant protein–ligand interactions: Interaction mechanism, binding forces, measuring, and overall features - p. 43 4. Chapter 4 Animal protein-ligand interactions - p. 69 5. Chapter 5 Fiber–ligand interactions - p. 81 6. Chapter 6 Starch-ligand interactions - p. 115 7. Chapter 7 Gum–ligand interactions - p. 141 8. Chapter 8 Mono/di saccharide–ligand interactions - p. 167 9. Chapter 9 Lipid–ligand interactions: Mechanism elucidation, binding forces, measuring methods, and overall features - p. 189 10. Chapter 10 Lipid–protein interactions in food systems: Mechanisms, thermodynamics, and analytical approaches - p. 209 11. Chapter 11 Protein–polysaccharide interactions: Interaction mechanism, binding forces, and overall features - p. 237 12. Chapter 12 Protein–protein interactions: Interaction mechanism, binding forces, measuring, and overall features - p. 261 13. Chapter 13 Employing the macromolecules–ligands binding in the future food manufacturing - p. 287 14. Index - p. 301
Interaction of Food Macromolecules: The Matrix of Future Foods provides a detailed understanding on why biological macromolecules, i.e., proteins, lipids, and carbohydrates with ligands interactions are essential to understanding biology at the molecular level. The book aims to create a multidisciplinary forum of discussion on the interaction between macromolecules and ligands, providing an understanding on how biological macromolecules with ligands interactions are central to facilitating the discovery, design, and development of future, functional foods. In addition, it outlines information available on the macromolecules-ligands interaction that happens inside the food matrixes and inside our bodies.
Knowing about the mechanisms responsible for the macromolecules-ligands recognition and binding facilitates the discovery, design, and development of future and functional foods.
1. Chapter 1 Introduction to food macromolecule interaction - p. 1 2. Chapter 2 Types of ligands and their function in the food matrices: Chemistry, functionality, and stability - p. 9 3. Chapter 3 Plant protein–ligand interactions: Interaction mechanism, binding forces, measuring, and overall features - p. 43 4. Chapter 4 Animal protein-ligand interactions - p. 69 5. Chapter 5 Fiber–ligand interactions - p. 81 6. Chapter 6 Starch-ligand interactions - p. 115 7. Chapter 7 Gum–ligand interactions - p. 141 8. Chapter 8 Mono/di saccharide–ligand interactions - p. 167 9. Chapter 9 Lipid–ligand interactions: Mechanism elucidation, binding forces, measuring methods, and overall features - p. 189 10. Chapter 10 Lipid–protein interactions in food systems: Mechanisms, thermodynamics, and analytical approaches - p. 209 11. Chapter 11 Protein–polysaccharide interactions: Interaction mechanism, binding forces, and overall features - p. 237 12. Chapter 12 Protein–protein interactions: Interaction mechanism, binding forces, measuring, and overall features - p. 261 13. Chapter 13 Employing the macromolecules–ligands binding in the future food manufacturing - p. 287 14. Index - p. 301
