Advances in Food and Nutrition Research, Volume 34Advances in Food and Nutrition Research |
From inside the book
Results 1-5 of 99
Page 1
... Adsorption and Film Formation Diffusion-Controlled Adsorption Energy Barrier Theory Role of Protein Conformation on Adsorption Electrostatic Effects Role of Water Structure Reversibility V. Configuration and Conformation of Proteins at ...
... Adsorption and Film Formation Diffusion-Controlled Adsorption Energy Barrier Theory Role of Protein Conformation on Adsorption Electrostatic Effects Role of Water Structure Reversibility V. Configuration and Conformation of Proteins at ...
Page 2
... Adsorption of proteins onto heat-exchanger surfaces (biofouling) affects the efficiency of heat transfer in bioprocessing operations in the food, cosmetic, and pharmaceutical industries (Lund and Bixby, 1975). Adsorption of plasma ...
... Adsorption of proteins onto heat-exchanger surfaces (biofouling) affects the efficiency of heat transfer in bioprocessing operations in the food, cosmetic, and pharmaceutical industries (Lund and Bixby, 1975). Adsorption of plasma ...
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 4
... adsorption of an amphipathic molecule at the surface of a liquid and the molecular and thermodynamic events that cause decrease of surface tension can be understood best by analyzing the thermodynamic state of liquid-liquid interfaces ...
... adsorption of an amphipathic molecule at the surface of a liquid and the molecular and thermodynamic events that cause decrease of surface tension can be understood best by analyzing the thermodynamic state of liquid-liquid interfaces ...
Page 7
... adsorption of amphipathic molecules at fluid-fluid interfaces can be traced back to the interfacial tension between water and the hydrocarbon part of the solute. Unlike the macroscopic liquid hydrocarbon-waterinterface, which represents ...
... adsorption of amphipathic molecules at fluid-fluid interfaces can be traced back to the interfacial tension between water and the hydrocarbon part of the solute. Unlike the macroscopic liquid hydrocarbon-waterinterface, which represents ...
Contents
81 | |
Chapter 3 The Gelation of Proteins | 203 |
A Molecular Basis for Modeling Biomacromolecular Processes | 299 |
Chapter 5 Meat Mutagens | 387 |
Index | 451 |
Other editions - View all
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