Advances in Food and Nutrition Research, Volume 34Advances in Food and Nutrition Research |
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Page 4
... free energy, the molecules at the surface tend to move into the bulk phase, which in turn is countered by the diffusional forces set up by the concentration gradient. However, within a very short time, the system reaches a dynamic ...
... free energy, the molecules at the surface tend to move into the bulk phase, which in turn is countered by the diffusional forces set up by the concentration gradient. However, within a very short time, the system reaches a dynamic ...
Page 8
... free energy and the highest possible entropy. In this orientation, moderate rotation (±54.7°) of the water molecules on the O—H---O axis causes little change in the potential energy of the dimer (Fig. 2), implying that these water ...
... free energy and the highest possible entropy. In this orientation, moderate rotation (±54.7°) of the water molecules on the O—H---O axis causes little change in the potential energy of the dimer (Fig. 2), implying that these water ...
Page 9
... free energy of the system. In order to regain their entropy and decrease their free energy, the water molecules tend to eliminate the hydrocarbon from the aqueous phase. However, while this is quite easily accomplished in the case of ...
... free energy of the system. In order to regain their entropy and decrease their free energy, the water molecules tend to eliminate the hydrocarbon from the aqueous phase. However, while this is quite easily accomplished in the case of ...
Page 10
... free energy of adsorption at the air-water interface and the chain length of alkanols (O) and fatty acids (U). [The ... free energy of adsorption is the sum total of free energies of adsorption of the individual groups in the molecule ...
... free energy of adsorption at the air-water interface and the chain length of alkanols (O) and fatty acids (U). [The ... free energy of adsorption is the sum total of free energies of adsorption of the individual groups in the molecule ...
Page 11
... free energy of adsorption. The fact that the free energy of adsorption of methylene groups in a homologous series is the same irrespective of the position of the methylene group(s) in the chain or the nature of the polar head group ...
... free energy of adsorption. The fact that the free energy of adsorption of methylene groups in a homologous series is the same irrespective of the position of the methylene group(s) in the chain or the nature of the polar head group ...
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