Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page ix
... presented, with emphasis on proteins. The knowledge of the behavior and
properties of proteins in forming networks and structures in gels is pertinent to
developing proteinaceous textured products with a range of rheomechanical
attributes.
... presented, with emphasis on proteins. The knowledge of the behavior and
properties of proteins in forming networks and structures in gels is pertinent to
developing proteinaceous textured products with a range of rheomechanical
attributes.
Page 26
... behavior of various proteins and relate the differences in their adsorption
behavior to their conformational differences. ... by physical means and study the
influence of each conformational state on the adsorption and behavior at the
interface.
... behavior of various proteins and relate the differences in their adsorption
behavior to their conformational differences. ... by physical means and study the
influence of each conformational state on the adsorption and behavior at the
interface.
Page 37
These conclusions have been further confirmed by the behavior of BSA
intermediates in spread monolayers (Damodaran and Song, 1988). As is shown
in Fig. 13, the surface concentration required to exert a given surface pressure
was the ...
These conclusions have been further confirmed by the behavior of BSA
intermediates in spread monolayers (Damodaran and Song, 1988). As is shown
in Fig. 13, the surface concentration required to exert a given surface pressure
was the ...
Page 213
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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 |