Advances in Food and Nutrition Research, Volume 34Advances in Food and Nutrition Research |
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Page 2
... water and oil phases, adsorb and orient at fluid-fluid interfaces with the lipophilic group oriented toward the oil or air phase and the hydrophilic group toward the aqueous phase. This molecular ordering of the surfactant at the interface ...
... water and oil phases, adsorb and orient at fluid-fluid interfaces with the lipophilic group oriented toward the oil or air phase and the hydrophilic group toward the aqueous phase. This molecular ordering of the surfactant at the interface ...
Page 3
... air-water interface, followed by a discussion of the molecular aspects of the kinetics and thermodynamics of proteins at the air-water interface. A discussion of the properties and the factors affecting the stability of protein ...
... air-water interface, followed by a discussion of the molecular aspects of the kinetics and thermodynamics of proteins at the air-water interface. A discussion of the properties and the factors affecting the stability of protein ...
Page 9
... water increases free energy of the system. In order to regain their entropy ... interface, with the nonpolar portion oriented toward the gas phase and the ... air-water interface, which results in partial decrease of free energy of the ...
... water increases free energy of the system. In order to regain their entropy ... interface, with the nonpolar portion oriented toward the gas phase and the ... air-water interface, which results in partial decrease of free energy of the ...
Page 10
... water interface and the chain length of alkanols (O) and fatty acids (U). [The data on alkanols were taken from ... air-water interface (which is approximately equal to the AG of dissolution but opposite in sign) must originate from the ...
... water interface and the chain length of alkanols (O) and fatty acids (U). [The data on alkanols were taken from ... air-water interface (which is approximately equal to the AG of dissolution but opposite in sign) must originate from the ...
Page 11
... water decreased approximately 3-fold for each CH2 increment in the chain length of the surfactant. Second, while the ... air-water interface. The aliphatic alcohol group, being a weak dipole, adsorbs to the interface and engages in ...
... water decreased approximately 3-fold for each CH2 increment in the chain length of the surfactant. Second, while the ... air-water interface. The aliphatic alcohol group, being a weak dipole, adsorbs to the interface and engages in ...
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