Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page 47
Hence it can be hypothesized that changes in the state of bulk water structure
may enhance or decrease the ordering tendency of ... While the rate of
adsorption of alkanols decreased in the presence of 6 M urea (structure breaker),
the rate of ...
Hence it can be hypothesized that changes in the state of bulk water structure
may enhance or decrease the ordering tendency of ... While the rate of
adsorption of alkanols decreased in the presence of 6 M urea (structure breaker),
the rate of ...
Page 48
hydration of nonpolar surfaces on proteins, whereas salts that destabilize
proteins preferentially bind to proteins and decrease the hydrophobic hydration (
Arakawa and Timasheff, 1983, 1984; Inoue and Timasheff, 1968; Lee and
Timasheff, ...
hydration of nonpolar surfaces on proteins, whereas salts that destabilize
proteins preferentially bind to proteins and decrease the hydrophobic hydration (
Arakawa and Timasheff, 1983, 1984; Inoue and Timasheff, 1968; Lee and
Timasheff, ...
Page 135
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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 |