Advances in Food and Nutrition Research, Volume 34Advances in Food and Nutrition Research |
From inside the book
Results 1-5 of 91
Page ix
... interactions and bioavailability, the effects of nonnutrient components (e.g., flavonoids, fiber), and the ... interact in influencing appearance, texture, structure, mouthfeel, etc. Functional properties, i.e., structure, rheology ...
... interactions and bioavailability, the effects of nonnutrient components (e.g., flavonoids, fiber), and the ... interact in influencing appearance, texture, structure, mouthfeel, etc. Functional properties, i.e., structure, rheology ...
Page 2
... interactions and thus impart structural rigidity at the interface; development of such mechanical strength may not be possible in the case of a simple low-molecular-weight surfactant film where the intermolecular interactions are quite ...
... interactions and thus impart structural rigidity at the interface; development of such mechanical strength may not be possible in the case of a simple low-molecular-weight surfactant film where the intermolecular interactions are quite ...
Page 5
... interactions at the interface. The extent of interaction between the molecules at the interface depends on the types of forces generated in each of the liquid phases. Let us assume that one of the liquids is water and the other is a ...
... interactions at the interface. The extent of interaction between the molecules at the interface depends on the types of forces generated in each of the liquid phases. Let us assume that one of the liquids is water and the other is a ...
Page 7
... interact with the hydrocarbon portion of the solute (via dipoleinduced dipole interactions) and the stronger cohesional forces (dipole– dipole interaction) from water molecules in the bulk phase, the water molecules in the vicinity of ...
... interact with the hydrocarbon portion of the solute (via dipoleinduced dipole interactions) and the stronger cohesional forces (dipole– dipole interaction) from water molecules in the bulk phase, the water molecules in the vicinity of ...
Page 8
... 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 dimer (Fig. 2). Because of these two unfavorable. 8 SRINIVASAN ...
... 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 dimer (Fig. 2). Because of these two unfavorable. 8 SRINIVASAN ...
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