229
Taylor, J. R. N., Taylor, J., Campanella, O. H., & Hamaker, B. R. (2016). Functionality of the
storage proteins in gluten-free cereals and pseudocereals in dough systems. Journal of Cereal
Science, 67, 22–34.
Timilsena, Y. P., Adhikari, R., Barrow, C. J., & Adhikari, B. (2016). Physicochemical and functional properties of protein isolate produced from Australian chia seeds. Food Chemistry, 212,
648–656.
Vargas, M., Albors, A., Chiralt, A., & González-Martínez, C. (2009). Characterization of chitosan–
oleic acid composite films. Food Hydrocolloids, 23(2), 536–547.
Voet, D., Voet, J. G., & Pratt, C. W. (2013). Fundamentals of biochemistry, life at the molecular
level (4th ed.). Hoboken, NJ: John Wiley & Sons.
Wan, Y., Liu, J., & Guo, S. (2018). Effects of succinylation on the structure and thermal aggregation of soy protein isolate. Food Chemistry, 245, 542–550.
Wang, J., Zhao, M., Qiu, C., & Sun, W. (2018). Effect of malondialdehyde modification on the binding of aroma compounds to soy protein isolates. Food Research International, 105, 150–158.
Wang, K., & Arntfield, S. D. (2016). Modification of interactions between selected volatile flavour
compounds and salt-extracted pea protein isolates using chemical and enzymatic approaches.
Food Hydrocolloids, 61, 567–577.
Wang, L., Ding, Y., Zhang, X., Li, Y., Wang, R., Luo, X., & Chen, Z. (2017). Effect of electron
beam on the functional properties and structure of defatted wheat germ proteins. Journal of
Food Engineering, 202, 9–17.
Wihodo, M., & Moraru, C. I. (2013). Physical and chemical methods used to enhance the structure
and mechanical properties of protein films: A review. Journal of Food Engineering, 114(3),
292–302.
Wilde, P. J. (2000). Interfaces: Their role in foam and emulsion behaviour. Current Opinion in
Colloid & Interface Science, 5, 176–181.
Woodward, S. A., & Cotterill, O. J. (1986). Texture and microstructure of heat-formed egg white
gels. Journal of Food Science, 51, 333–339.
Zhu, H., & Damodaran, S. (1994). Heat-induced conformational changes in whey protein isolate and its relation to foaming properties. Journal of Agricultural and Food Chemistry, 42(4),
846–855.
Food Biopolymers: Structural, Functional, and Nutraceutical Properties: Food Proteins…
Taylor, J. R. N., Taylor, J., Campanella, O. H., & Hamaker, B. R. (2016). Functionality of the
storage proteins in gluten-free cereals and pseudocereals in dough systems. Journal of Cereal
Science, 67, 22–34.
Timilsena, Y. P., Adhikari, R., Barrow, C. J., & Adhikari, B. (2016). Physicochemical and functional properties of protein isolate produced from Australian chia seeds. Food Chemistry, 212,
648–656.
Vargas, M., Albors, A., Chiralt, A., & González-Martínez, C. (2009). Characterization of chitosan–
oleic acid composite films. Food Hydrocolloids, 23(2), 536–547.
Voet, D., Voet, J. G., & Pratt, C. W. (2013). Fundamentals of biochemistry, life at the molecular
level (4th ed.). Hoboken, NJ: John Wiley & Sons.
Wan, Y., Liu, J., & Guo, S. (2018). Effects of succinylation on the structure and thermal aggregation of soy protein isolate. Food Chemistry, 245, 542–550.
Wang, J., Zhao, M., Qiu, C., & Sun, W. (2018). Effect of malondialdehyde modification on the binding of aroma compounds to soy protein isolates. Food Research International, 105, 150–158.
Wang, K., & Arntfield, S. D. (2016). Modification of interactions between selected volatile flavour
compounds and salt-extracted pea protein isolates using chemical and enzymatic approaches.
Food Hydrocolloids, 61, 567–577.
Wang, L., Ding, Y., Zhang, X., Li, Y., Wang, R., Luo, X., & Chen, Z. (2017). Effect of electron
beam on the functional properties and structure of defatted wheat germ proteins. Journal of
Food Engineering, 202, 9–17.
Wihodo, M., & Moraru, C. I. (2013). Physical and chemical methods used to enhance the structure
and mechanical properties of protein films: A review. Journal of Food Engineering, 114(3),
292–302.
Wilde, P. J. (2000). Interfaces: Their role in foam and emulsion behaviour. Current Opinion in
Colloid & Interface Science, 5, 176–181.
Woodward, S. A., & Cotterill, O. J. (1986). Texture and microstructure of heat-formed egg white
gels. Journal of Food Science, 51, 333–339.
Zhu, H., & Damodaran, S. (1994). Heat-induced conformational changes in whey protein isolate and its relation to foaming properties. Journal of Agricultural and Food Chemistry, 42(4),
846–855.
Food Biopolymers: Structural, Functional, and Nutraceutical Properties: Food Proteins…