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Food Colloids 2000: Fundamentals of Formulation (2000 : Potsdam, Germany)
1 online resource (x, 424 pages) : illustrations
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.
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 : activity and emulsion properties of complexes -- Effect of polysaccharides on colloidal stability in dairy systems -- Influence of high pressure processing on protein-polysaccharide interactions in emulsions -- Structural modification of [beta]-lactoglobulin as induced by complex coacervation with acacia gum -- Effect of heat and shear on [beta]-lactolobulin-acacia gum complex coacervation -- Factors influencing acid-induced gelation of skim milk -- Enzymic crosslinking for producing casein gels -- Aggregation and gelation of whey proteins : specific effect of divalent cations? -- Effect of emulsifiers on the aggregation of [beta]-lactoglobulin -- Bulk and interfacial sol-gel transitions in systems containing gelatin -- Protein-based emulsion gel : effects of interfacial properties and temperature -- Mixed biopolymer gel systems of [beta]-lactoglobulin and non-gelling gums -- Stability and gelation of carrageenan + skim milk mixtures : influence of temperature and carrageenan type.
edited by Eric Dickinson, Reinhard Miller.
"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
Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
Includes bibliographical references and index.
Cambridge : Royal Society of Chemistry, ©2001
Special publication (Royal Society of Chemistry (Great Britain)) ; no. 258