Chapter 18. Protein Hydration in Structure Creation

  1. Dr. David S. Reid President3,
  2. Dr. Tanaboon Sajjaanantakul4,
  3. Dr. Peter J. Lillford5,
  4. Dr. Sanguansri Charoenrein6
  1. Dr. P. J. Lillford5,
  2. A.-M. Hermansson1,2

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch18

Book Title

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Additional Information

How to Cite

Lillford, P. J. and Hermansson, A.-M. (2010) Protein Hydration in Structure Creation, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch18

Editor Information

  1. 3

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 4

    Kasetsart University, Thailand

  3. 5

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 6

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    SIK/Swedish Institute for Food and Biotechnology, Gothenburg, Sweden

  2. 2

    Department of Chemical and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden

  3. 5

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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