1. Introduction -- 2. Properties of proteins in food systems: an introduction -- Pts.I. Sources of proteins -- 3. The caseins -- 4. Whey proteins -- 5. Muscle proteins -- 6. Soy proteins -- 7. Proteins from oil-producing plants -- 8. Cereal proteins -- 9. Seaweed proteins -- Pts.II. Analysing and modifying proteins -- 10. Testing protein functionality -- 11. Modelling protein behaviour -- 12. Factors affecting enzyme activity in foods -- 13. Detecting proteins with allergenic potential -- 14. The extraction and purification of proteins: an introduction -- 15. The use of genetic engineering to modify protein functionality: molecular design of hen egg white lysozyme using genetic engineering -- 16. Modifying seeds to produce proteins -- 17. Processing approaches to reducing allergenicity in proteins -- Pts.III. Applications -- 18. Using proteins as additives in foods: an introduction -- 19. Edible films and coatings from proteins -- 20. Protein gels -- 21. Proteomics: examining the effects of processing on food proteins -- 22. Texturized soy protein as an ingredient -- 23. Health-related functional value of dairy proteins and peptides -- 24. The use of immobilized enzymes to improve functionality -- 25. Impact of proteins on food colour

1. Proteins
2. Structure-Activity Relationship
3. Proteins -- Structure.
4. Proteins -- Analysis
5. Food -- Protein content