Advances in Food and Nutrition Research, Volume 34Advances in Food and Nutrition Research |
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Page 1
... Adsorption of proteins at fluid interfaces and their subsequent behavior in the adsorbed state play a vital role in many biological and technological processes. The biological processes, such as adhesion of cells, signal transduction ...
... Adsorption of proteins at fluid interfaces and their subsequent behavior in the adsorbed state play a vital role in many biological and technological processes. The biological processes, such as adhesion of cells, signal transduction ...
Page 2
... adsorbed or immobilized state may be very critical for their efficiency as biocatalysts. Adsorption of proteins onto heat-exchanger surfaces (biofouling) affects the efficiency of heat transfer in bioprocessing operations in the food ...
... adsorbed or immobilized state may be very critical for their efficiency as biocatalysts. Adsorption of proteins onto heat-exchanger surfaces (biofouling) affects the efficiency of heat transfer in bioprocessing operations in the food ...
Page 3
... adsorption and film formation of proteins at interfaces is the cherished dream of physical chemists. Such an understanding has been difficult to attain, not because of conceptual difficulties, but because of interdependency of each of ...
... adsorption and film formation of proteins at interfaces is the cherished dream of physical chemists. Such an understanding has been difficult to attain, not because of conceptual difficulties, but because of interdependency of each of ...
Page 9
... adsorption of the solute, the third factor would tend to promote negative adsorption at the interface. If the net free energy change (AG) of these three factors is negative and much greater than the thermal energy, i.e., kT of the ...
... adsorption of the solute, the third factor would tend to promote negative adsorption at the interface. If the net free energy change (AG) of these three factors is negative and much greater than the thermal energy, i.e., kT of the ...
Page 10
... adsorption of alkanols and fatty acids follows an additivity rule, in which the free energy of adsorption is the sum total of free energies of adsorption of the individual groups in the molecule. That is, AGad - AGch, + n AGch, + ...
... adsorption of alkanols and fatty acids follows an additivity rule, in which the free energy of adsorption is the sum total of free energies of adsorption of the individual groups in the molecule. That is, AGad - AGch, + n AGch, + ...
Contents
81 | |
Chapter 3 The Gelation of Proteins | 203 |
A Molecular Basis for Modeling Biomacromolecular Processes | 299 |
Chapter 5 Meat Mutagens | 387 |
Index | 451 |
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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