Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
From inside the book
Results 1-5 of 69
Page 81
... Droplet Size Measurement C. Evaluation of Emulsifier Efficiency D. Measurement of Emulsion Stability Summary and Research Needs References 8 : Copyright © 1990 by Academic Press, lnc. All rights of reproduction in any form reserved. i ...
... Droplet Size Measurement C. Evaluation of Emulsifier Efficiency D. Measurement of Emulsion Stability Summary and Research Needs References 8 : Copyright © 1990 by Academic Press, lnc. All rights of reproduction in any form reserved. i ...
Page 82
... droplets (Clayton, 1954; Becher, 1965; Lissant, 1974). The immiscible materials are usually water and oil or fat. Milk is an example of a stable food emulsion, where fat particles are dispersed in aqueous solution. The liquid that is ...
... droplets (Clayton, 1954; Becher, 1965; Lissant, 1974). The immiscible materials are usually water and oil or fat. Milk is an example of a stable food emulsion, where fat particles are dispersed in aqueous solution. The liquid that is ...
Page 83
... droplets. The term stabilizer should be used to denote those compounds that are not very surface active but impart ... Droplet size: 0.2-50 p.m. Type: oil/water (o/w) or water/oil (w/o) Stability: thermodynamically unstable Category II ...
... droplets. The term stabilizer should be used to denote those compounds that are not very surface active but impart ... Droplet size: 0.2-50 p.m. Type: oil/water (o/w) or water/oil (w/o) Stability: thermodynamically unstable Category II ...
Page 84
... Droplet size: 10-100 nm Type: droplet (o/w or w/o) or bicontinuous Stability: thermodynamically stable Most food emulsions ... droplets at all. They may be bicontinuous, i.e., both oil and water phases may remain continuous (Lindman and ...
... Droplet size: 10-100 nm Type: droplet (o/w or w/o) or bicontinuous Stability: thermodynamically stable Most food emulsions ... droplets at all. They may be bicontinuous, i.e., both oil and water phases may remain continuous (Lindman and ...
Page 86
You have reached your viewing limit for this book.
You have reached your viewing limit for this book.
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