Advances in Food and Nutrition Research, Volume 34Advances in Food and Nutrition Research |
From inside the book
Results 1-5 of 20
Page 67
... heat-setting at 70°C for 30 min. This indicates that interfacial denaturation of BSA facilitates the protein to form a gellike network which is very similar to that obtained in thermally induced gels. The stability of BSA foams is ...
... heat-setting at 70°C for 30 min. This indicates that interfacial denaturation of BSA facilitates the protein to form a gellike network which is very similar to that obtained in thermally induced gels. The stability of BSA foams is ...
Page 77
... heat and other factors on foaming properties of whey protein concentrates. J. Food Sci. 39, 42-48. Riggs, A. D. ... induced thinning. J. Colloid Interface Sci. 119, 14-29. Shen, B. W., and Scanu, A. M. 1980. Properties of human ...
... heat and other factors on foaming properties of whey protein concentrates. J. Food Sci. 39, 42-48. Riggs, A. D. ... induced thinning. J. Colloid Interface Sci. 119, 14-29. Shen, B. W., and Scanu, A. M. 1980. Properties of human ...
Page 143
You have reached your viewing limit for this book.
You have reached your viewing limit for this book.
Page 206
You have reached your viewing limit for this book.
You have reached your viewing limit for this book.
Page 211
You have reached your viewing limit for this book.
You have reached your viewing limit for this book.
Contents
81 | |
Chapter 3 The Gelation of Proteins | 203 |
A Molecular Basis for Modeling Biomacromolecular Processes | 299 |
Chapter 5 Meat Mutagens | 387 |
Index | 451 |
Other editions - View all
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