Gaziantep University

GAZİANTEP UNIVERSITY

Türkçe
DEPARTMENT OF FOOD ENGINEERING 
HOMEPAGE
Announcements / Documents
İNTÖRN (DUYURU) 06 February 2018
İntörn Öğrenciler Hk 04 January 2018
FE 499 28 November 2017
Mezun Anketi 24 April 2015
MÜDEK 01 December 2008
Atelier - Laboratory
Food Microbiology Lab.General Chemistry Lab.Enstrümental Analiz Araştırma Laboratuvarları Sensory Analysis LaboratoryUnit Operations LaboratoryQUALİTY CONTROL AND FOOD CHEMISTRY LABORATORYBiotechnology Laboratory
Course Details
Course Title
Interactions and Functionality of Proteins
Code
FE 550
Course Info
Interactions of proteins with lipids, proteins, polysaccharides and protein interactions in foams. Chemical and enzymatic modification of proteins for improved functionality. Functionality of soy proteins, whey proteins. Protein gel ultrastructure and functionality. Edible films and coatings form proteins.
Credit
3
ECTS
6
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