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Food colloids, biopolymers and materials /
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| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | , |
| Formato: | Electrónico Congresos, conferencias eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Royal Society of Chemistry,
©2003.
|
| Colección: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 284. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- "Food goes nano" : new horizons for food structure research
- Diffusing wave spectroscopy studies of gel formation
- Microstructural evolution of mixed gels and their rheological behaviour
- The formation and properties of biopolymer gels
- Physical and chemical interactions in pH-induced aggregation and gelation of whey proteins
- Fibril-based mesostructures and their rheological response
- Colloidal aggregation : mechanisms and implications
- Protease-induced nano-tubular gels from [alpha]-lactalbumin
- Macrostructure and viscosity of aggregating colloidal casein micelles under strong shearing forces
- Effect of surfactants on rheological properties of acid induced sodium caseinate emulsion gels
- Role of calcium phosphate in the high-pressure-induced gelation of milk
- Influence of pulsed electric field processing on the structure and gelation of egg white
- Comparing nucleation and crystallization behaviour in bulk and emulsified fat systems
- Impact of fine particles and their wettability on coalescence and phase inversion in sunflower oil + water systems
- Effects of stress relaxation in soy glycinin films on bubble dissolution and foam stability
- Measurement of bubble instability under conditions of rapid pressure change
- Failure behaviour of adsorbed protein layers : consequences for emulsion and foam stability
- Entering and spreading of protein-stabilized emulsion droplets at the expanding air-water interface
- Interfacial mechanisms underlying lipid damage of beer foam
- Dynamics of protein adsorption layers at liquid interfaces
- Static and dynamic properties of proteins adsorbed at three different liquid interfaces
- Adsorption properties and conformational aspects of proteins at the air-water interface measured by infra-red reflection absorption spectrometry
- Effect of ionic calcium on the flocculation and gelation of sodium caseinate oil-in- water emulsions
- In situ deformation of hydrated food samples
- Coil-helix transition of [iota]-carrageenan as a function of chain regularity : the effect of counterion valency
- Stability of spray-dried protein-stabilized emulsions : effects of different carbohydrate additives
- Glutenin macropolymer is a gel formed by particles : average particle size determines the gel rigidity
- Phase separation in mixed biopolymer systems
- Structure evolution during phase separation and gelation of biopolymer mixtures
- Effect of temperature and hydrodynamic conditions on structure and drop size in a phase-separated gelatin + dextran system
- Spatial distribution of mixed whey proteins at the air-water interface
- Soluble complexes of gum arabic with [alpha]-lactalbumin, and [beta]-lactoglobulin above the protein isoelectric point : analysis in terms of charge patches
- Complex coacervation of globular proteins and gum arabic
- Structure and properties of carrageenan + micellar casein mixtures
- Pressure effects on mixtures of hydrocolloids and milk proteins
- Influence of starch-flavour interactions on structural properties of aqueous starch dispersions
- Interfacial rheology and interfacial gelation partitioning
- Protein + small-molecule surfactant mixtures : thermodynamics of interactions and functionality
- Studying food colloids : past, present and future.