Food emulsions and foams : based on the proceedings of an International Symposium organised by the Food Chemistry Group of The Royal Society of Chemistry at Leeds from 24th to 26th March 1986 /

This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: International Symposium Organised by the Food Chemistry Group of the Royal Society of Chemistry Leeds, England
Otros Autores: Dickinson, Eric
Formato: Electrónico Congresos, conferencias eBook
Idioma:Inglés
Publicado: Cambridge, England : Woodhead Publishing, 2005.
Colección:Woodhead Publishing in food science, technology, and nutrition.
Temas:
Food > Analysis.
Colloids.
Surface chemistry.
Rheology.
Food Analysis
Aliments > Analyse.
Chimie des surfaces.
Rh�eologie.
TECHNOLOGY & ENGINEERING > Food Science.
Colloids
Food > Analysis
Rheology
Surface chemistry
Congress
proceedings (reports)
Conference papers and proceedings
Conference papers and proceedings.
Actes de congr�es.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Front Cover; Food Emulsions and Foams; Copyright Page; Preface; Table of Contents; PART I: INTRODUCTORY LECTURE; Chapter 1. Food Colloids in Practice; Introduction; Colloid Stability; Formation of Emulsions; Stabilization of Oil-Water Interfaces by Proteins; Destabilization of Emulsions; Predicting Emulsion Behaviour; Predicting Food Colloid Behaviour
  • A Pragmatic Approach; References; Chapter 2. Theory and Practice of Formation and Stability of Food Foams; Film Stability; Disproportionation of Gas Bubbles; References
  • ExperimentalResults; Discussion; Conclusions; References; Chapter 7. Properties of Adsorbed Layers in Emulsions Containing a Mixture of Caseinate and Gelatin; Introduction; Experimental; Results and Discussion; References; Chapter 8. The Role of Proteins in the Stabilization/ Destabilization of Dairy Foams; Introduction; Materials and Methods; Results and Discussion; References; Chapter 9. The Formation and Breakdown of Protein-stabilized Foams; Introduction; Experimental; Results and Discussion; References; Chapter 10. Behaviour of an Aerated Food Model; Introduction; Experimental
  • Results and DiscussionConclusions; References; Chapter 11. Protein-Fat-Surfactant Interactions in Whippable Emulsions; Introduction; Materials and Methods; Results and Discussion; References; Chapter 12. Polar Lipids in Emulsions and Microemulsions; Introduction; Emulsions; Microemulsions; Segregation of Oils; Influence of Liquid Crystals on Fat Crystallization; Anti-oxidants in the L2 Phase; Conclusion; References; Chapter 13. Interfacial Behaviour of Protein Mixtures at Air-Water Interfaces; Introduction; Materials and Methods; Results and Discussion; Conclusions; References
  • Chapter 14. Desorption of Bovine Serum Albumin from the Air-Water InterfaceIntroduction; Experimental; Results and Discussion; References; Chapter 15. A Microscopic Approach to the Structure of Food Emulsions in Applied External Fields; Introduction; Geometry of Two-dimensional Closed Shapes; Results and Discussion; References; Chapter 16. Measurement of Creaming Profiles in Oil-in-Water Emulsions; Introduction; Experimental; Results; Discussion; Conclusions; References; Chapter 17. Isolated and Interacting Triglyceride-Water Interfaces; Introduction; Materials and Methods

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