rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Food colloids
    sub title: fundamentals of formulation
  name:
    name part: Food Colloids 2000: Fundamentals of Formulation (2000 : Potsdam, Germany)
    role:
      role term: creator
  name:
    name part: Dickinson, Eric.
  name:
    name part: Miller, Reinhard.
  type of resource: text
  genre: bibliography
  genre: conference publication
  genre: elektronické knihy
  genre: electronic books
  origin info:
    place:
      place term: enk
    place:
      place term: Cambridge
    publisher: Royal Society of Chemistry
    date issued: ©2001
    date issued: 2001
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (x, 424 pages) : illustrations
  abstract: This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity. 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 biopolymer 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.
  table of contents: Surface quasi-elastic light scattering : a probe of interfacial rheology -- Scratching the surface : imaging interfacial structure using atomic force microscopy -- Application of Brewster angle microscopy to the analysis of proteins and lipids at the air-water interface -- Dynamic interaction between adsorbed protein layers from colloidal particle scattering in shear flow -- Foams and antifoams -- Stability of oil-in water emulsions containing protein -- Stabilization of emulsion films and emulsions by surfactant-polyelectrolyte complexes -- Colloidal dispersions based on solid lipids -- Coalescence processes in emulsions -- Mechanisms of coalescence in highly concentrated protein-stabilized emulsions -- Water-in-oil-in-water multiple emulsions stabilized by polymeric and natural emulsifiers -- Creaming and rheology of oil-in-water emulsions -- Crystallization in food emulsions -- Molecular basis of protein adsorption at fluid-fluid interfaces -- Dilatational and shear rheology of protein layers at the water-air interface -- Dilational viscoelasticity of spread and adsorbed polymer films -- Influence of lipids on interfacial dilatational behaviour of adsorbed [beta]-lactoglobulin layers -- Theory of protein penetration into two-dimensional aggregating lipid monolayers -- Surface rheological properties of soy glycinin : gel layer formation and conformational aspects -- Effect of starch components and derivatives on the surface behaviour of a mixture of protein and small-molecule surfactants -- Effects of agitation on proteins -- Spectroscopic investigation of proteins at oil-water interfaces -- Functional properties of peptides derived from wheat storage proteins by limited enzymatic hydrolysis and ultrafiltration -- Effects of sugars in protecting the functional properties of dried proteins -- Binding properties of vanillin to whey proteins : effect on protein conformational stability and foaming properties -- Complex formation of faba bean legumin with chitosan : a…
  note: edited by Eric Dickinson, Reinhard Miller.
  note: "Proceedings of the conference Food colloids 2000: fundamentals of formulation organized by the Food Chemistry Group of the RSC held on 3-6 April 2000 in Potsdam, Germany."--Title page verso
  note: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  note: Includes bibliographical references and index.
  subject:
    topic: Colloids
    genre: Congresses
  subject:
    topic: Food
    topic: Composition
    genre: Congresses
  related item:
    title info:
      title: Food colloids
    origin info:
      publisher: Cambridge : Royal Society of Chemistry, ©2001
    identifier: (DLC) 2005432690
    identifier: (OCoLC)45736036
  related item:
    title info:
      title: Special publication (Royal Society of Chemistry (Great Britain)) ; no. 258
  identifier: 9781847550842
  identifier: 1847550843
  identifier: 9781628701258
  identifier: 1628701250
  identifier: 9780854048502
  identifier: 0854048502
  identifier: https://proxy.k.utb.cz/login
  access condition: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  record info:
    record content source: OKU
    record creation date: 080515
    record change date: 20240717213016.0
    record identifier: kn-ocn228099644
    language of cataloging:
      language term: eng