Advances in Food and Nutrition Research, Volume 34Advances in Food and Nutrition Research |
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Page v
... Stability of Food Emulsions: Physicochemical Role of Protein and Nonprotein Emulsifiers K. P. Das and J. E. Kinsella ... Emulsion Stability............................................................... 86 III. Properties of Food ...
... Stability of Food Emulsions: Physicochemical Role of Protein and Nonprotein Emulsifiers K. P. Das and J. E. Kinsella ... Emulsion Stability............................................................... 86 III. Properties of Food ...
Page 76
... Emulsion and foam stability. The effect of film size on film drainage. J. Colloid Interface Sci. 97, 591-594. Marmur, A. 1984. The effect of gravity on thin fluid films. J. Colloid Interface Sci. 100, 407-413. Matuura, R., Kimizuka, H ...
... Emulsion and foam stability. The effect of film size on film drainage. J. Colloid Interface Sci. 97, 591-594. Marmur, A. 1984. The effect of gravity on thin fluid films. J. Colloid Interface Sci. 100, 407-413. Matuura, R., Kimizuka, H ...
Page 81
... Emulsion Formation B. 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 ...
... Emulsion Formation B. 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 ...
Page 82
... emulsion stabilization with particular reference to the role of food emulsifiers. The improvement of emulsion stability by modification of natural emulsifiers and some of the techniques for determining emulsion stability are discussed ...
... emulsion stabilization with particular reference to the role of food emulsifiers. The improvement of emulsion stability by modification of natural emulsifiers and some of the techniques for determining emulsion stability are discussed ...
Page 83
... stability to remain dispersed for a reasonable period of time which can vary from a few seconds to several years, depending on the intended use. Food emulsions obviously need to be stable for months. Emulsion stability can be achieved ...
... stability to remain dispersed for a reasonable period of time which can vary from a few seconds to several years, depending on the intended use. Food emulsions obviously need to be stable for months. Emulsion stability can be achieved ...
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