Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page 4
... increase the surface area is proportional to the net increase of the surface area (AA). That is, Wo. AA Or W = y AA (1) where y is the proportionality constant. This proportionality constant, which has the unit of dyn/cm or ergs/cm2 or ...
... increase the surface area is proportional to the net increase of the surface area (AA). That is, Wo. AA Or W = y AA (1) where y is the proportionality constant. This proportionality constant, which has the unit of dyn/cm or ergs/cm2 or ...
Page 8
... increase of free energy. Second, the closeness of the lone pairs of electrons and of the protons in the configuration shown in Fig. 1B increases repulsive interactions between these groups and thus increases the potential energy of the ...
... increase of free energy. Second, the closeness of the lone pairs of electrons and of the protons in the configuration shown in Fig. 1B increases repulsive interactions between these groups and thus increases the potential energy of the ...
Page 21
... increase in surface pressure decreases the surface water activity, increase of trwill decrease the rate of surface denaturation of the protein and the rate of its adsorption. In other words, the energy barrier to adsorption is a ...
... increase in surface pressure decreases the surface water activity, increase of trwill decrease the rate of surface denaturation of the protein and the rate of its adsorption. In other words, the energy barrier to adsorption is a ...
Page 23
... increase in surface pressure commences much later than the attainment of steady-state T values. Furthermore, at comparable bulk-phase concentrations and other solution conditions, both the steady-state to and T values (i.e., at 15 hr ...
... increase in surface pressure commences much later than the attainment of steady-state T values. Furthermore, at comparable bulk-phase concentrations and other solution conditions, both the steady-state to and T values (i.e., at 15 hr ...
Page 27
... increase of T as well as the steady-state or values of the BSA intermediates were much higher than that of the native BSA (Fig. 8). However, among the BSA intermediates, both the rate and the steady-state or values apparently decreased ...
... increase of T as well as the steady-state or values of the BSA intermediates were much higher than that of the native BSA (Fig. 8). However, among the BSA intermediates, both the rate and the steady-state or values apparently decreased ...
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