Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page 2
... aqueous phase. This molecular ordering of the surfactant at the interface reduces the interfacial tension between the phases and thus stabilizes foams and emulsions. Proteins, being amphipathic in nature, are ideally suited to act as ...
... aqueous phase. This molecular ordering of the surfactant at the interface reduces the interfacial tension between the phases and thus stabilizes foams and emulsions. Proteins, being amphipathic in nature, are ideally suited to act as ...
Page 9
... aqueous phase. However, while this is quite easily accomplished in the case of pure alkanes, in the case of amphipathic molecules this tendency is reduced by the hydrophilic polar head group. The thermodynamically favorable interaction ...
... aqueous phase. However, while this is quite easily accomplished in the case of pure alkanes, in the case of amphipathic molecules this tendency is reduced by the hydrophilic polar head group. The thermodynamically favorable interaction ...
Page 10
... aqueous phase, which is about 3.57 kJ/mol (Tanford, 1973; McAuliffe, 1966; Smith and Tanford, 1973). Since both the theoretical as well as experimental findings indicate that the positive AG associated with transfer of CH2 from nonpolar ...
... aqueous phase, which is about 3.57 kJ/mol (Tanford, 1973; McAuliffe, 1966; Smith and Tanford, 1973). Since both the theoretical as well as experimental findings indicate that the positive AG associated with transfer of CH2 from nonpolar ...
Page 11
... aqueous phase (0.866 kcal/mol) (Tanford, 1973), tentatively justifies this argument. The dynamics of protein adsorption at the air-water interface is very H H < H H y HCH H HCH }. INTERFACES, PROTEIN FILMS, AND FOAMS 11.
... aqueous phase (0.866 kcal/mol) (Tanford, 1973), tentatively justifies this argument. The dynamics of protein adsorption at the air-water interface is very H H < H H y HCH H HCH }. INTERFACES, PROTEIN FILMS, AND FOAMS 11.
Page 12
... aqueous and gas phases. However, in globular proteins, since the polar and nonpolar patches are randomly distributed on the surface of the molecule, adsorption proceeds through attachment of polypeptide segments. In most cases, a ...
... aqueous and gas phases. However, in globular proteins, since the polar and nonpolar patches are randomly distributed on the surface of the molecule, adsorption proceeds through attachment of polypeptide segments. In most cases, a ...
Contents
81 | |
Chapter 3 The Gelation of Proteins | 203 |
A Molecular Basis for Modeling Biomacromolecular Processes | 299 |
Chapter 5 Meat Mutagens | 387 |
Index | 451 |
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