Advances in Food and Nutrition Research, Volume 34Advances in Food and Nutrition Research |
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Page 64
... coalescence can be divided into two, i.e., the disjoining pressure between the adsorbed layers of protein on either side of the film and the hydrostatic pressure (mH). The disjoining pressure between the protein layers can be divided ...
... coalescence can be divided into two, i.e., the disjoining pressure between the adsorbed layers of protein on either side of the film and the hydrostatic pressure (mH). The disjoining pressure between the protein layers can be divided ...
Page 81
... Coalescence D. Ostwald Ripening Modification of Protein Emulsifiers A. Physical Methods B. Chemical Methods C. Enzymatic Modification Microemulsions Microencapsulation Equipment and Methodology for Studying Food Emulsions A. Emulsion ...
... Coalescence D. Ostwald Ripening Modification of Protein Emulsifiers A. Physical Methods B. Chemical Methods C. Enzymatic Modification Microemulsions Microencapsulation Equipment and Methodology for Studying Food Emulsions A. Emulsion ...
Page 88
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Page 95
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Page 96
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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 |
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