Advances in Food and Nutrition Research, Volume 34Advances in Food and Nutrition Research |
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Page ix
... 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. The capacity of proteins to form films and stabilize ...
... 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. The capacity of proteins to form films and stabilize ...
Page 1
... behavior in the adsorbed state play a vital role in many biological and technological processes. The biological processes, such as adhesion of cells, signal transduction across biomembranes, and communication between cells, Copyright ...
... behavior in the adsorbed state play a vital role in many biological and technological processes. The biological processes, such as adhesion of cells, signal transduction across biomembranes, and communication between cells, Copyright ...
Page 2
... behavior of enzymes in the adsorbed or immobilized state may be very critical for their efficiency as biocatalysts. Adsorption of proteins onto heat-exchanger surfaces (biofouling) affects the efficiency of heat transfer in ...
... behavior of enzymes in the adsorbed or immobilized state may be very critical for their efficiency as biocatalysts. Adsorption of proteins onto heat-exchanger surfaces (biofouling) affects the efficiency of heat transfer in ...
Page 12
... behavior of the protein molecule in the adsorbed state depends on its conformational stability-flexibility under the prevailing thermodynamic conditions at the surface-interface. In phenomenological terms, the proteins that are highly ...
... behavior of the protein molecule in the adsorbed state depends on its conformational stability-flexibility under the prevailing thermodynamic conditions at the surface-interface. In phenomenological terms, the proteins that are highly ...
Page 20
... behavior has been observed even in the cases of low-molecular-weight solutes such as alcohols and alkyl sulfates (Ward and Tordai, 1946; Matuura et al., 1959, 1961; Kimizuka et al., 1972; Addison, 1945a,b). In order to account for this ...
... behavior has been observed even in the cases of low-molecular-weight solutes such as alcohols and alkyl sulfates (Ward and Tordai, 1946; Matuura et al., 1959, 1961; Kimizuka et al., 1972; Addison, 1945a,b). In order to account for this ...
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