Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page 9
Because of these two unfavorable thermodynamic factors, introduction of
hydrocarbons into water increases free energy ... Figure 3 shows the relationship
between the free energy of adsorption at the air-water interface and the chain
length of ...
Because of these two unfavorable thermodynamic factors, introduction of
hydrocarbons into water increases free energy ... Figure 3 shows the relationship
between the free energy of adsorption at the air-water interface and the chain
length of ...
Page 34
Several kinetic theories have been proposed for the adsorption of surfactants at
fluid-fluid interfaces (Baret et al., 1968; ... To understand the role of solution
conformation of proteins on their susceptibility at the force field of air-water
interface, ...
Several kinetic theories have been proposed for the adsorption of surfactants at
fluid-fluid interfaces (Baret et al., 1968; ... To understand the role of solution
conformation of proteins on their susceptibility at the force field of air-water
interface, ...
Page 60
polymers of amino acids with bulky side chains, such as poly-L-valine and poly-L
-isoleucine, indicated that these polymers also assume a 0conformation at the air
-water interface (Yamashita, 1971). Although the investigation of transferred ...
polymers of amino acids with bulky side chains, such as poly-L-valine and poly-L
-isoleucine, indicated that these polymers also assume a 0conformation at the air
-water interface (Yamashita, 1971). Although the investigation of transferred ...
Page 74
The effect of the modification of protein structure on the properties of proteins
spread and adsorbed at the air-water interface. In "Surface Chemistry of
Biological Systems" (M. Blank, ed.), pp. 1-22. Plenum, New York. Fordham, S.
1954. Surface ...
The effect of the modification of protein structure on the properties of proteins
spread and adsorbed at the air-water interface. In "Surface Chemistry of
Biological Systems" (M. Blank, ed.), pp. 1-22. Plenum, New York. Fordham, S.
1954. Surface ...
Page 105
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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
Bibliographic information
| Title | Advances in Food and Nutrition Research |
| Contributor | John E. Kinsella |
| Publisher | Academic Press, 1990 |
| ISBN | 0080567797, 9780080567792 |
| Length | 462 pages |
| Subjects | › › Science / Chemistry / Physical & Theoretical Technology & Engineering / Chemical & Biochemical |
| Export Citation | BiBTeX EndNote RefMan |