Classification Protein must interact with other components of the food system z Hydration properties – Water absorption/retention; Wettability; Swelling; Adhesion, Dispersibility, Solubility, Viscosity z Protein-Protein Interactions – Gelation, Dough/fiber formation z Surface properties – Emulsification, FoamingClassification Protein must interact with other components of the food system z Hydration properties – Water absorption/retention; Wettability; Swelling; Adhesion, Dispersibility, Solubility, Viscosity z Protein-Protein Interactions – Gelation, Dough/fiber formation z Surface properties – Emulsification, Foaming