Advances in Food and Nutrition Research, Volume 34Advances in Food and Nutrition Research |
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Page vi
... .... 286 Thermodynamic Linkage and Nonlinear Regression Analysis: A Molecular Basis for Modeling Biomacromolecular Processes CONTRIBUTORS TO VOLUME 34 Numbers in parentheses indicate the pages. Thomas F. Kumosinski 1. Introduction ...
... .... 286 Thermodynamic Linkage and Nonlinear Regression Analysis: A Molecular Basis for Modeling Biomacromolecular Processes CONTRIBUTORS TO VOLUME 34 Numbers in parentheses indicate the pages. Thomas F. Kumosinski 1. Introduction ...
Page 3
... analysis of various factors that affect protein adsorption and film formation at interfaces. The focus of this article is first to present an overview of the thermodynamics of surfaces, with specific reference to the air-water interface ...
... analysis of various factors that affect protein adsorption and film formation at interfaces. The focus of this article is first to present an overview of the thermodynamics of surfaces, with specific reference to the air-water interface ...
Page 11
... analysis of log C versus surface tension curves for homologous series of aliphatic surfactants, Traube found that the concentration of the solute required to cause a constant decrease in the surface tension of water decreased ...
... analysis of log C versus surface tension curves for homologous series of aliphatic surfactants, Traube found that the concentration of the solute required to cause a constant decrease in the surface tension of water decreased ...
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
Equation (11) will facilitate kinetic analysis of protein adsorption from the measurement of the rate of change of surface pressure. Adsorption of proteins and other amphiphiles at interfaces from an unstirred dilute solution has been ...
Equation (11) will facilitate kinetic analysis of protein adsorption from the measurement of the rate of change of surface pressure. Adsorption of proteins and other amphiphiles at interfaces from an unstirred dilute solution has been ...
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