Advances in Food and Nutrition Research, Volume 34Advances in Food and Nutrition Research |
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Page vi
... Molecular Basis for Modeling Biomacromolecular Processes CONTRIBUTORS TO VOLUME 34 Numbers in parentheses indicate the pages. Thomas F. Kumosinski 1. Introduction..........................................................................
... Molecular Basis for Modeling Biomacromolecular Processes CONTRIBUTORS TO VOLUME 34 Numbers in parentheses indicate the pages. Thomas F. Kumosinski 1. Introduction..........................................................................
Page 2
... molecular ordering of the surfactant at the interface reduces the interfacial tension between the phases and thus stabilizes foams and emulsions. Proteins, being amphipathic in nature, are ideally suited to act as macromolecular ...
... molecular ordering of the surfactant at the interface reduces the interfacial tension between the phases and thus stabilizes foams and emulsions. Proteins, being amphipathic in nature, are ideally suited to act as macromolecular ...
Page 3
... molecule, and molecular size and shape. All of these molecular properties will collectively influence the film-forming and foaming properties of proteins. Elucidation of the role of each of these molecular properties on adsorption and ...
... molecule, and molecular size and shape. All of these molecular properties will collectively influence the film-forming and foaming properties of proteins. Elucidation of the role of each of these molecular properties on adsorption and ...
Page 4
... molecule at the 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 ...
... molecule at the 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 ...
Page 5
... molecules of the two liquids at the interface), then the tension at the interface of the two liquids, 'yiz, is given by 'y12 = y + y2 – Wadh (2) According to Eq. (2), if y12 is a positive value, the two liquids will be immiscible in ...
... molecules of the two liquids at the interface), then the tension at the interface of the two liquids, 'yiz, is given by 'y12 = y + y2 – Wadh (2) According to Eq. (2), if y12 is a positive value, the two liquids will be immiscible in ...
Contents
81 | |
Chapter 3 The Gelation of Proteins | 203 |
A Molecular Basis for Modeling Biomacromolecular Processes | 299 |
Chapter 5 Meat Mutagens | 387 |
Index | 451 |
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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