Chemicals in My Food

John Coupland is a Professor of Food Science at Penn State. His research program is on the physical properties of foods, in particular fats and oils. He teaches undergraduate Food Chemistry and graduate level Food Chemistry and Food Physical Chemistry. This is about that.

Jun 29

A simple model for globular proteins as nanoscale particles with hydrophillic surfaces and hydrophobic cores.  Helpful to understand the use of proteins to  modify food structure (e.g., egg white gels, tofu).
Posted at 3:05 PM 1 note Tagged: FDSC400

  1. johncoupland posted this