| University | Singapore Institute of Technology (SIT) |
| Subject | Food Technology |
- Choose one factor affecting the physicochemical properties of proteins in food and discuss how each factor influences protein structure and function from the perspective of amino acid chemical characteristics.
- Use milk, soy, and egg white food proteins as examples to illustrate the points you make, and discuss the structural changes that occur in the proteins due to the chosen factors
- If possible, discuss how the changes in protein could affect the application of food. Your essay should comprise roughly between 500 and 700 words. The font should be easy to read with 1.5 line spacing, left-justified. Use single spacing for tables and figure legends. Reference APA
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