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Food colloids : proteins, lipids and polysaccharides /
The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as assemblies of molecules and particles in various states of organisation. The main molecular components o...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, England :
Woodhead Publishing Limited,
2004.
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| Colección: | Woodhead Publishing in food science, technology, and nutrition.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Food Colloids: Proteins, Lipids and Polysaccharides; Copyright Page; Preface; Table of Contents; Part 1: Colloidal Properties and Sensory Perception; Chapter 1. Influences of Processing on Structure-Rheology-Texture Relationships for Colloidal Food Systems; 1 General Relationships of Flow Processes and Food Properties; 2 The Dispersing Process; 3 Materials and Methods; 4 Results; 5 Discussion; References; Chapter 2. Effect of Microstructure on Sensory Perception of Particulate Gels; 1 Introduction; 2 Materials and Methods; 3 Results; 4 Discussion; References
- Chapter 3. Microstructure as Related to the Waterholding, Textural and Sensory Properties of Emulsion Sausages1 Introduction; 2 Materials and Methods; 3 Results; 4 Discussion; 5 Conclusions; References; Part 2: Association of Emulsifiers; Chapter 4. Association of Emulsifiers in Aqueous Systems; 1 Introduction; 2 Swelling Properties of Lipids in Water; 3 Application of Lyotropic Mesophases in Foods; 4 Conclusions; References; Chapter 5. On the Stability of Aerated Milk Protein Emulsions in the Presence of Small-Molecule Surfactants; 1 Introduction; 2 Materials and Methods
- 3 Results and Discussion4 Conclusions; 5 Acknowledgement; References; Chapter 6. Interactions between Sodium Caseinate and Dioleoylphosphatidylcholine on Oil-Water Interfaces and in Solution; 1 Introduction; 2 Materials and Methods; 3 Results and Discussion; 4 Conclusions; References; Chapter 7. Effect of Lipophilic Molecules on Food Protein Surface Activity at the Air-Water Interface; 1 Introduction; 2 Method of Lipophilic Compound Addition to the Protein Solution; 3 The Influence of the Lipophilic Compound Structure on 11s Globulin Surface Activity
- 4 Influence of the Globular Protein Structure on Globular Protein Surface-Activity5 Effect of the Hydrocarbon Chain Length of the Lipophilic Compounds on the Protein Surface Activity; References; Chapter 8. Monoglyceride Mixed Films: Structure and Stability; 1 Introduction; 2 Experimental; 3 Miscibility of Mixed Monolayers; 4 Monolayer Elasticity; 5 Monolayer Stability; 6 Conclusions; Acknowledgements; References; Part 3: Aggregation Phenomena; Chhapter 9. Aggregation Processes, Particle Interactions, and Colloidal Structure; 1 Introduction; 2 Particle Interactions