Contents: Physicochemical Properties of Proteins: Texturization Via Gelation * Glass and Film Formation * Microstructure of Protein Gels Related to Functionality * Probing Structural Changes and Preparation of Protein Domains by Limited Proteolysis * Control of Polyphenoloxidase Activity Using Catalytic Mechanism * Naturally Occurring Alpha—Amylase Inhibitors: Structure Function Relationships * Applications of Multivariate Analysis in Studies of Food Protein Functions * Surface Absorption of Dairy Proteins * Fouling of Model Surfaces * Raman Spectroscopy as a Probe of Protein Structure in Food System * References * Index'