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Food colloids : fundamentals of formulation /
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| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | , |
| Formato: | Electrónico Congresos, conferencias eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Royal Society of Chemistry,
©2001.
|
| Colección: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 258. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Surface quasi-elastic light scattering : a probe of interfacial rheology
- Scratching the surface : imaging interfacial structure using atomic force microscopy
- Application of Brewster angle microscopy to the analysis of proteins and lipids at the air-water interface
- Dynamic interaction between adsorbed protein layers from colloidal particle scattering in shear flow
- Foams and antifoams
- Stability of oil-in water emulsions containing protein
- Stabilization of emulsion films and emulsions by surfactant-polyelectrolyte complexes
- Colloidal dispersions based on solid lipids
- Coalescence processes in emulsions
- Mechanisms of coalescence in highly concentrated protein-stabilized emulsions
- Water-in-oil-in-water multiple emulsions stabilized by polymeric and natural emulsifiers
- Creaming and rheology of oil-in-water emulsions
- Crystallization in food emulsions
- Molecular basis of protein adsorption at fluid-fluid interfaces
- Dilatational and shear rheology of protein layers at the water-air interface
- Dilational viscoelasticity of spread and adsorbed polymer films
- Influence of lipids on interfacial dilatational behaviour of adsorbed [beta]-lactoglobulin layers
- Theory of protein penetration into two-dimensional aggregating lipid monolayers
- Surface rheological properties of soy glycinin : gel layer formation and conformational aspects
- Effect of starch components and derivatives on the surface behaviour of a mixture of protein and small-molecule surfactants
- Effects of agitation on proteins
- Spectroscopic investigation of proteins at oil-water interfaces
- Functional properties of peptides derived from wheat storage proteins by limited enzymatic hydrolysis and ultrafiltration
- Effects of sugars in protecting the functional properties of dried proteins
- Binding properties of vanillin to whey proteins : effect on protein conformational stability and foaming properties
- Complex formation of faba bean legumin with chitosan : activity and emulsion properties of complexes
- Effect of polysaccharides on colloidal stability in dairy systems
- Influence of high pressure processing on protein-polysaccharide interactions in emulsions
- Structural modification of [beta]-lactoglobulin as induced by complex coacervation with acacia gum
- Effect of heat and shear on [beta]-lactolobulin-acacia gum complex coacervation
- Factors influencing acid-induced gelation of skim milk
- Enzymic crosslinking for producing casein gels
- Aggregation and gelation of whey proteins : specific effect of divalent cations?
- Effect of emulsifiers on the aggregation of [beta]-lactoglobulin
- Bulk and interfacial sol-gel transitions in systems containing gelatin
- Protein-based emulsion gel : effects of interfacial properties and temperature
- Mixed biopolymer gel systems of [beta]-lactoglobulin and non-gelling gums
- Stability and gelation of carrageenan + skim milk mixtures : influence of temperature and carrageenan type.