Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page 63
... elasticity, and the magnitude of the disjoining pressure between the adsorbed protein layers at the two sides of the film. In general, factors that increase the drainage of liquid from the lamellar phase, which leads to thinning of the ...
... elasticity, and the magnitude of the disjoining pressure between the adsorbed protein layers at the two sides of the film. In general, factors that increase the drainage of liquid from the lamellar phase, which leads to thinning of the ...
Page 64
... elasticity of the film (Phillips, 1981). According to Phillips (1981), the most critical physical parameter for the stability of the film is its thickness. If the thickness of the film is below the critical thickness, the growth of ...
... elasticity of the film (Phillips, 1981). According to Phillips (1981), the most critical physical parameter for the stability of the film is its thickness. If the thickness of the film is below the critical thickness, the growth of ...
Page 65
... elasticity of the film indirectly helps the stability of the film, because higher elasticity of the adsorbed protein layers tends to slow down drainage and maintain film thickness above the critical value for a longer time. In this ...
... elasticity of the film indirectly helps the stability of the film, because higher elasticity of the adsorbed protein layers tends to slow down drainage and maintain film thickness above the critical value for a longer time. In this ...
Page 66
... elasticity. 3. Rheological Properties The stability of protein foams has often been attributed to the rheological properties of protein films (Izmailova, 1979). Proteins that exhibit optimum intermolecular interaction at the interface ...
... elasticity. 3. Rheological Properties The stability of protein foams has often been attributed to the rheological properties of protein films (Izmailova, 1979). Proteins that exhibit optimum intermolecular interaction at the interface ...
Page 67
... elasticity of the film (the Marangoni effect), and the rheological properties of the protein film. Although, in physical terms, these mechanisms are different, in molecular terms they are interdependent. B. METHODS FOR MEASURING FOAM ...
... elasticity of the film (the Marangoni effect), and the rheological properties of the protein film. Although, in physical terms, these mechanisms are different, in molecular terms they are interdependent. B. METHODS FOR MEASURING FOAM ...
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