Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page v
... Emulsions: Physicochemical Role of Protein and Nonprotein Emulsifiers K. P. Das and J. E. Kinsella 1. Introduction ... Emulsions................................................................. 129 V. Modification of Protein Emulsifiers ...
... Emulsions: Physicochemical Role of Protein and Nonprotein Emulsifiers K. P. Das and J. E. Kinsella 1. Introduction ... Emulsions................................................................. 129 V. Modification of Protein Emulsifiers ...
Page 2
... emulsions and foams (Kinsella, 1976; Kinsella and Damodaran, 1980). An emulsion or a foam is a two-phase system in which one of the phases is a dispersed phase and the other is the continuous phase, in the absence of a surfactant ...
... emulsions and foams (Kinsella, 1976; Kinsella and Damodaran, 1980). An emulsion or a foam is a two-phase system in which one of the phases is a dispersed phase and the other is the continuous phase, in the absence of a surfactant ...
Page 74
... emulsions. CRC Crit. Rev. Food Sci. Nutr. 13, 155-203. Hansen, R. S. 1960. The theory of diffusion controlled adsorption kinetics with accompanying evaporation. J. Phys. Chem. 64, 637-641. Hansen, R. S. 1961. Diffusion and the kinetics ...
... emulsions. CRC Crit. Rev. Food Sci. Nutr. 13, 155-203. Hansen, R. S. 1960. The theory of diffusion controlled adsorption kinetics with accompanying evaporation. J. Phys. Chem. 64, 637-641. Hansen, R. S. 1961. Diffusion and the kinetics ...
Page 77
... emulsions and foams. Food Technol. (Chicago) 35, 50-57. Popkie, H., Kistenmacher, H., and Clementi, E. 1973. Study of the structure of molecular complexes. IV. The Hartree-Fock potential for the water dimer and its application to the ...
... emulsions and foams. Food Technol. (Chicago) 35, 50-57. Popkie, H., Kistenmacher, H., and Clementi, E. 1973. Study of the structure of molecular complexes. IV. The Hartree-Fock potential for the water dimer and its application to the ...
Page 81
... Emulsions A. 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 ...
... Emulsions A. 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 ...
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