Food Colloids: Fundamentals of FormulationEric Dickinson, Reinhard Miller, Royal Society of Chemistry (Great Britain) Royal Society of Chemistry, 2001 - 424 páginas "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. |
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 BLactoglobulin as Induced by Complex | 323 |
Effect of Heat and Shear on ẞLactoglobulinAcacia 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 BLactoglobulin | 369 |
Effects of Interfacial Properties and | 384 |
Influence | 404 |
Otras ediciones - Ver todo
Food Colloids: Fundamentals of Formulation Eric Dickinson,Reinhard Miller,Royal Society of Chemistry (Great Britain) Vista previa restringida - 2001 |
Food Colloids: Fundamentals of Formulation Eric Dickinson,Reinhard Miller Vista previa restringida - 2007 |
Términos y frases comunes
adsorbed adsorbed layer adsorption aggregation air-water interface B-casein B-lg behaviour bubbles buffer capillary carrageenan casein micelles Chem chitosan coacervation coalescence Colloid Colloid Interface Sci Colloids Surf complex components crystallization curve decrease diameter Dickinson dilatational dispersions effect elasticity emulsifier emulsion emulsion droplets emulsion gel equation experimental Figure film foam formation frequency function gelatin gelation glycinin heating hydrophobic increase interaction ionic strength isotherm kappa-carrageenan kinetics Langmuir legumin lipid liquid lyso-PC maltodextrin measured micellar casein micelles milk mixed mixtures mN/m modulus molecular monolayer monopalmitin multiple emulsions NaCl observed oil-water parameters particles peptides plot polymer polysaccharide properties protein concentration protein solutions ratio rheological sample shear shows small-molecule surfactants sodium soluble spectra ß-lactoglobulin ẞ-lg stability structure surface pressure surface tension surfactant temperature tion trehalose trimyristin Tween 20 vanillin viscoelastic viscosity volume fraction whey protein
Referencias a este libro
Handbook of Food Analysis: Methods and instruments in applied food analysis Leo M. L. Nollet Vista previa restringida - 2004 |