Effects of heating on the emulsifying properties of selected food proteins and the protein surface hydrophobicity (So) as a predictor of these properties were investigated. The emulsifying properties of the proteins studied were differently affected by heating. Heatdenaturation was not always accompanied by loss of emulsifying properties, but, on the contrary, in some cases resulted in great improvement. The emulsifying properties could welI be predicted solely on the basis of So level but not on the basis of solubihty level, which indicated that So is a very important property determining protein functionality. However, the emulsifying activity, emulsion stability and fat binding capacity of the proteins studied could be explained and more accurately predicted using So and solubihty together.

Absfract-In IEEE 802.11 wireless local area networks (WLANs); the binary exponential backoff (BEB) algorithm is used in the medium access control (MAC) protocol to resohe contention problems. Unfortunately, BEB has been shown to be highly short-term unfair. In this paper, we propose a probabilistic contention window control mechanism to improve the fairness of the backoff procedure and we evaluate its performance on reaUime applications such as voice over IP and video conferencing. Simulation results reveal improvements in fairness and throughput, without detriment to delay and jitter.