Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page 9
In order to regain their entropy and decrease their free energy, the water
molecules tend to eliminate the hydrocarbon from the aqueous phase. However,
while this is quite easily accomplished in the case of pure alkanes, in the case of
...
In order to regain their entropy and decrease their free energy, the water
molecules tend to eliminate the hydrocarbon from the aqueous phase. However,
while this is quite easily accomplished in the case of pure alkanes, in the case of
...
Page 72
Preferential interactions of proteins with solvent components in aqueous amino
acid solutions. Arch. Biochem. Biophys. 224, 169-177. Arakawa, T., and
Timasheff, S. N. 1984. Mechanism of protein salting in and salting out by divalent
cation ...
Preferential interactions of proteins with solvent components in aqueous amino
acid solutions. Arch. Biochem. Biophys. 224, 169-177. Arakawa, T., and
Timasheff, S. N. 1984. Mechanism of protein salting in and salting out by divalent
cation ...
Page 77
A new method and apparatus for measuring foam stability. J. Colloid Interface Sci
. 81, 1-7. Pallansch, M. J., and Jackson, R. H. 1961. Influence of milk proteins on
interfacial tension between butter oil and various aqueous phases. J. Agric.
A new method and apparatus for measuring foam stability. J. Colloid Interface Sci
. 81, 1-7. Pallansch, M. J., and Jackson, R. H. 1961. Influence of milk proteins on
interfacial tension between butter oil and various aqueous phases. J. Agric.
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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 |