Advances in Food and Nutrition Research, Volume 34Advances in Food and Nutrition Research |
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Page 1
... Surface Tension B. Interfacial Tension C. Water Structure III. Protein Structure IV. Kinetics of Protein Adsorption and Film Formation Diffusion-Controlled Adsorption Energy Barrier Theory Role of Protein Conformation on Adsorption ...
... Surface Tension B. Interfacial Tension C. Water Structure III. Protein Structure IV. Kinetics of Protein Adsorption and Film Formation Diffusion-Controlled Adsorption Energy Barrier Theory Role of Protein Conformation on Adsorption ...
Page 2
... interfacial tension between the two phases, foams and emulsions collapse with time, resulting in separation of the phases. Surfactants, because of their amphiphilicity, that is, their affinity for both water and oil phases, adsorb and ...
... interfacial tension between the two phases, foams and emulsions collapse with time, resulting in separation of the phases. Surfactants, because of their amphiphilicity, that is, their affinity for both water and oil phases, adsorb and ...
Page 4
... surface of a liquid and the molecular and thermodynamic events that cause decrease of surface tension can be understood best by analyzing the thermodynamic state of liquid-liquid interfaces. B. INTERFACIAL TENSION When two liquids that ...
... surface of a liquid and the molecular and thermodynamic events that cause decrease of surface tension can be understood best by analyzing the thermodynamic state of liquid-liquid interfaces. B. INTERFACIAL TENSION When two liquids that ...
Page 5
... surface tensions of the liquids, the two liquids will be miscible in one another. In other words, the interfacial tension is directly related to the extent of heteromolecular interactions at the interface. The extent of interaction ...
... surface tensions of the liquids, the two liquids will be miscible in one another. In other words, the interfacial tension is directly related to the extent of heteromolecular interactions at the interface. The extent of interaction ...
Page 6
... interfacial tension between water and hydrocarbon can be determined. From Eq. (6) it is also possible to quantify ... surface area) the work of adhesion is approximately 50 mN/m. Therefore, the macroscopic effect of insolubility of ...
... interfacial tension between water and hydrocarbon can be determined. From Eq. (6) it is also possible to quantify ... surface area) the work of adhesion is approximately 50 mN/m. Therefore, the macroscopic effect of insolubility of ...
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