Food Colloids: Fundamentals of Formulation

Portada
Royal Society of Chemistry, 2001 - 424 páginas
1 Reseña
"Food Colloids: Fundamentals of Formulation" describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, dispersions, gels and foams. The coverage includes authoritative overviews of conceptual issues as well as descriptions of new experimental techniques and recent food colloids research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystallization processes, surface rheology, protein-lipid interactions and mixed biopooymer systems. This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.
 

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Índice

A Probe of Interfacial Rheology
3
Imaging Interfacial Structure using Atomic
13
A R Mackie A P Gunning P J Wilde and V J Morris
21
Dynamic Interactions between Adsorbed Protein Layers from Colloidal
36
Foams and Antifoams
55
Stability of OilinWater Emulsions Containing Protein
73
Stabilization of Emulsion Films and Emulsions by
91
Colloidal Dispersions Based on Solid Lipids
103
Gel Layer Formation
223
Effect of Starch Components and Derivatives on the Surface Behaviour
233
Effects of Agitation on Proteins
245
Spectroscopic Investigation of Proteins at OilWater Interfaces
255
Functional Properties of Peptides Derived from Wheat Storage
262
Effects of Sugars in Protecting the Functional Properties of Dried
272
Effect on Protein
282
Surface
293

Coalescence Processes in Emulsions
116
Mechanisms of Coalescence in Highly Concentrated ProteinStabilized
125
WaterinOilinWater Multiple Emulsions Stabilized by Polymeric and
133
Creaming and Rheology of OilinWater Emulsions
144
Crystallization in Food Emulsions
152
Molecular Basis of Protein Adsorption at FluidFluid Interfaces
165
Dilational and Shear Rheology of Protein Layers at the WaterAir
181
Dilational Viscoelasticity of Spread and Adsorbed Polymer Films
191
Influence of Lipids on Interfacial Dilatational Behaviour of Adsorbed
198
Theory of Protein Penetration into TwoDimensional Aggregating
210
Effect of Polysaccharides on Colloidal Stability in Dairy Systems
304
Influence of High Pressure Processing on ProteinPolysaccharide
315
Structural Modification of ?Lactoglobulin as Induced by Complex
323
Effect of Heat and Shear on ?LactoglobulinAcacia Gum Complex
332
Factors Influencing AcidInduced Gelation of Skim Milk
345
Enzymic Crosslinking for Producing Casein Gels
352
Effect of Emulsifiers on the Aggregation of ?Lactoglobulin
369
Effects of Interfacial Properties and
384
Influence
404
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