Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page 16
... can be expressed as (MacRitchie and Alexander, 1963a) dT/dt = (dT/dtr)(dT/dt) (11) Equation (11) will facilitate kinetic analysis of protein adsorption from 16 SRHNIVASAN DAMODARAN IV. Kinetics of Protein Adsorption and Film Formation.
... can be expressed as (MacRitchie and Alexander, 1963a) dT/dt = (dT/dtr)(dT/dt) (11) Equation (11) will facilitate kinetic analysis of protein adsorption from 16 SRHNIVASAN DAMODARAN IV. Kinetics of Protein Adsorption and Film Formation.
Page 17
... (MacRitchie and Alexander, 1963a,b; Graham and Phillips, 1979a,b; Gonzalez and MacRitchie, 1970), then Eq. (12) reduces to dT/dt = Co(D./3.1416t)â (14) TABLE II EXPERIMENTAL AND PREDICTED TH MES FOR BOVINE SERUM INTERFACES, PROTEIN FILMS ...
... (MacRitchie and Alexander, 1963a,b; Graham and Phillips, 1979a,b; Gonzalez and MacRitchie, 1970), then Eq. (12) reduces to dT/dt = Co(D./3.1416t)â (14) TABLE II EXPERIMENTAL AND PREDICTED TH MES FOR BOVINE SERUM INTERFACES, PROTEIN FILMS ...
Page 18
... MacRitchie and Alexander (1963a). and T = 2C(D./3.1416)'ot"? (15) Equation (15) indicates that a plot of T versus tâ will be linear. The diffusion coefficient can be calculated from the slope. Several experimental studies have been ...
... MacRitchie and Alexander (1963a). and T = 2C(D./3.1416)'ot"? (15) Equation (15) indicates that a plot of T versus tâ will be linear. The diffusion coefficient can be calculated from the slope. Several experimental studies have been ...
Page 20
... (MacRitchie and Alexander, 1963b; MacRitchie, 1978; Ward and Tordai, 1946). The basic premise is that for a protein molecule to clear and occupy an area AA at the surface against the surface pressure tr, it should possess a molecular ...
... (MacRitchie and Alexander, 1963b; MacRitchie, 1978; Ward and Tordai, 1946). The basic premise is that for a protein molecule to clear and occupy an area AA at the surface against the surface pressure tr, it should possess a molecular ...
Page 22
... (MacRitchie and Alexander, 1963a,b; Yamashita and Bull, 1968; Khaiat and Miller, 1969; Gonzalez and MacRitchie, 1970; Tornberg, 1978a,b; Benjamins et al., 1975; Bull, 1972; Phillips, 1977; Ward and Regan, 1980). To elucidate the ...
... (MacRitchie and Alexander, 1963a,b; Yamashita and Bull, 1968; Khaiat and Miller, 1969; Gonzalez and MacRitchie, 1970; Tornberg, 1978a,b; Benjamins et al., 1975; Bull, 1972; Phillips, 1977; Ward and Regan, 1980). To elucidate the ...
Contents
81 | |
Chapter 3 The Gelation of Proteins | 203 |
A Molecular Basis for Modeling Biomacromolecular Processes | 299 |
Chapter 5 Meat Mutagens | 387 |
Index | 451 |
Common terms and phrases
8-lactoglobulin acid phosphatase adsorbed adsorption aggregation Agric air-water interface amino acid analysis aqueous beef behavior binding bovine bovine serum albumin calcium casein cell walls changes Chattoraj cheese coalescence Colloid Colloid Interface Sci conformation constant creaming cross-links decrease denaturation droplets effect elasticity electrostatic emulsifying emulsifying properties emulsion stability emulsions enzyme equation film flocculation foam food emulsions Food Sci formed free energy functional properties gelatin gelatin gels gelation globulin Graham and Phillips heat-induced heating Hermansson increase interactions interfacial tension ionic strength k-casein kinetics Kinsella liquid lysozyme MacRitchie meat microemulsion modulus molecular molecule monolayers mutagen formation mutagenic mutagenic activity myosin NaCl nonlinear regression oil/water interface ovalbumin phase polymer protein concentration protein gels residues rheological salt serum albumin solubility solution solvent soy protein structure studies succinylated surface pressure surfactants Table temperature thermodynamic tion values viscosity whey protein