Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page 71
... emulsifying and foaming properties of underutilized food proteins such as legume and oilseed proteins. For example, with the current and future advances in plantbiotechnology, techniques will soon be available to engineer seed storage ...
... emulsifying and foaming properties of underutilized food proteins such as legume and oilseed proteins. For example, with the current and future advances in plantbiotechnology, techniques will soon be available to engineer seed storage ...
Page 74
... emulsifying and foaming properties and digestibility of yeast protein. J. Food Sci. 52, 1684-1688. Inoue, H., and Timasheff, S. N. 1968. Interaction of 8-lactoglobulin with solvent components in mixed water-organic solvent systems. J ...
... emulsifying and foaming properties and digestibility of yeast protein. J. Food Sci. 52, 1684-1688. Inoue, H., and Timasheff, S. N. 1968. Interaction of 8-lactoglobulin with solvent components in mixed water-organic solvent systems. J ...
Page 82
... emulsification, e.g., nondairy creamers (powder), cake or cookie mixes, encapsulated oils, and flavors. The use of processed food emulsions is increasing. Because the contact between fat and water is energetically unfavorable, emulsions ...
... emulsification, e.g., nondairy creamers (powder), cake or cookie mixes, encapsulated oils, and flavors. The use of processed food emulsions is increasing. Because the contact between fat and water is energetically unfavorable, emulsions ...
Page 86
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Page 87
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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