General References

References 1, 3, 15, and 17 are good sources of general references on protein hydrophobicity. The following are recommended for further reading on hydrophobic interactions in general, and on the relationship with food protein functionality. A. Ben-Naim, Hydrophobic Interactions, Plenum Press, New York, 1980.

A. Ben-Naim, "Hydrophobic Interactions in Biological Systems," in A. S. V. Burgen and G. C. K. Roberts, eds., Topics in Molecular Pharmacology, Vol. 2, Elsevier Science, New York, 1983, pp. 1-52.

N. S. Hettiarachchy and G. R. Ziegler, eds., Protein Functionality in Food Systems, Marcel Dekker, New York, 1994. S. Nakai and H. W. Modler, eds., Food Proteins, Properties and Characterization, VCH, New York, 1996.

Eunice C. Y. Li-Chan

University of British Columbia Vancouver, British Columbia Canada

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