Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page 3
... liquid, the attractive forces exerted on the molecule from the molecules in the denser bulk phase would be greater than the attraction from the molecules in the gas phase. Because of this difference, the molecules at the surface of a liquid ...
... liquid, the attractive forces exerted on the molecule from the molecules in the denser bulk phase would be greater than the attraction from the molecules in the gas phase. Because of this difference, the molecules at the surface of a liquid ...
Page 4
... liquid tends to contract in order to minimize the exposed surface area. The fact that a falling liquid drop always has a spherical shape is the physical manifestation of this phenomenon, because, for a given volume, the spherical shape ...
... liquid tends to contract in order to minimize the exposed surface area. The fact that a falling liquid drop always has a spherical shape is the physical manifestation of this phenomenon, because, for a given volume, the spherical shape ...
Page 5
... liquid phases. Let us assume that one of the liquids is water and the other is a hydrocarbon. Since water is a highly polar solvent, the intermolecular interactions between water molecules would involve both dispersion type forces (van ...
... liquid phases. Let us assume that one of the liquids is water and the other is a hydrocarbon. Since water is a highly polar solvent, the intermolecular interactions between water molecules would involve both dispersion type forces (van ...
Page 6
... liquid phases, the interfacial tension between water and hydrocarbon can be determined. From Eq. (6) it is also possible to quantify the magnitude of dispersion forces from water molecules for interaction with hydrocarbon molecules at ...
... liquid phases, the interfacial tension between water and hydrocarbon can be determined. From Eq. (6) it is also possible to quantify the magnitude of dispersion forces from water molecules for interaction with hydrocarbon molecules at ...
Page 7
... liquid hydrocarbon-waterinterface, which represents a distinct phase boundary, the amphipathic molecule in a dilute solution exists as a discrete molecule surrounded by solvent water. This becomes possible because of the hydrophilic ...
... liquid hydrocarbon-waterinterface, which represents a distinct phase boundary, the amphipathic molecule in a dilute solution exists as a discrete molecule surrounded by solvent water. This becomes possible because of the hydrophilic ...
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