Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page v
... Food Emulsions: Physicochemical Role of Protein and Nonprotein Emulsifiers K. P. Das and J. E. Kinsella 1 ... Food Emulsifiers............................................................. 97 IV. Stability of Food Emulsions ...
... Food Emulsions: Physicochemical Role of Protein and Nonprotein Emulsifiers K. P. Das and J. E. Kinsella 1 ... Food Emulsifiers............................................................. 97 IV. Stability of Food Emulsions ...
Page ix
... 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 be useful ...
... 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 be useful ...
Page 73
... Food Emulsions and Foams" (E. Dickinson, ed.), pp. 72-85. R. Soc. Chem., London. DeFeijter, J. A., Benjamins, J., and Veer, F. A. 1978. Ellipsometry as a tool to study the adsorption behavior of synthetic and biopolymers at the air ...
... Food Emulsions and Foams" (E. Dickinson, ed.), pp. 72-85. R. Soc. Chem., London. DeFeijter, J. A., Benjamins, J., and Veer, F. A. 1978. Ellipsometry as a tool to study the adsorption behavior of synthetic and biopolymers at the air ...
Page 74
... Food Emulsions and Foams" (E. Dickinson, ed.), pp. 188-206. R. Soc. Chem., London. Hildebrand, J. H. 1979. Is there a "hydrophobic effect"? Proc. Natl. Acad. Sci. U.S.A. 76, 194. Horiuchi, T., Fukushima, D., Sugimato, M., and Haltori, T ...
... Food Emulsions and Foams" (E. Dickinson, ed.), pp. 188-206. R. Soc. Chem., London. Hildebrand, J. H. 1979. Is there a "hydrophobic effect"? Proc. Natl. Acad. Sci. U.S.A. 76, 194. Horiuchi, T., Fukushima, D., Sugimato, M., and Haltori, T ...
Page 81
... Emulsions Theory of Emulsion Stability A. Thermodynamic Theory B. Interaction Theory Properties of Food Emulsifiers A. Small-Molecule Emulsifiers B. Proteins as Emulsifiers C. Other Macromolecular Food Emulsifiers Stability of Food ...
... Emulsions Theory of Emulsion Stability A. Thermodynamic Theory B. Interaction Theory Properties of Food Emulsifiers A. Small-Molecule Emulsifiers B. Proteins as Emulsifiers C. Other Macromolecular Food Emulsifiers Stability of Food ...
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