Advances in Food and Nutrition Research, Volume 34Advances in Food and Nutrition Research |
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Page v
... ................................. xiii interfaces, Protein Films, and Foams Srinivasan Damodaran I. Introduction....................................................................................... 1 II. Energetics of Surfaces.
... ................................. xiii interfaces, Protein Films, and Foams Srinivasan Damodaran I. Introduction....................................................................................... 1 II. Energetics of Surfaces.
Page ix
... foams and emulsions may be exploited in controlling caloric content of foods, avoiding undesirable surfactants, and providing functional ingredients with nutritional value. Furthermore, an understanding of thermodynamic linkages should ...
... foams and emulsions may be exploited in controlling caloric content of foods, avoiding undesirable surfactants, and providing functional ingredients with nutritional value. Furthermore, an understanding of thermodynamic linkages should ...
Page 1
... Foams A. Stability of Foams B. Methods for Measuring Foam Stability C. Factors Affecting Foamability and Foam Stability VII. Summary References i |. INTRODUCTION Adsorption of proteins at fluid interfaces and their subsequent behavior ...
... Foams A. Stability of Foams B. Methods for Measuring Foam Stability C. Factors Affecting Foamability and Foam Stability VII. Summary References i |. INTRODUCTION Adsorption of proteins at fluid interfaces and their subsequent behavior ...
Page 2
... 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, because of the ...
... 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, because of the ...
Page 3
... foams is also included. II. ENERGETICS OF SURFACES A. SURFACE TENSION The surface of a pure solvent, which is in contact with the vapor phase, is known to be in a state of tension. This tension arises because of attraction between the ...
... foams is also included. II. ENERGETICS OF SURFACES A. SURFACE TENSION The surface of a pure solvent, which is in contact with the vapor phase, is known to be in a state of tension. This tension arises because of attraction between the ...
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