Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page 3
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 film formation of proteins at interfaces is the ...
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 film formation of proteins at interfaces is the ...
Page 9
2). Because of these two unfavorable thermodynamic factors, introduction of
hydrocarbons into water increases free energy of the system. In order to regain
their entropy and decrease their free energy, the water molecules tend to
eliminate the ...
2). Because of these two unfavorable thermodynamic factors, introduction of
hydrocarbons into water increases free energy of the system. In order to regain
their entropy and decrease their free energy, the water molecules tend to
eliminate the ...
Page 12
o HCH HCH Air Z Water Hos > to'so different from that of simple low-molecular-
weight amphiphiles. ... surfactants, such as alkanols and fatty acids, facilitates the
entire molecule to adsorb and orient itself between aqueous and gas phases.
o HCH HCH Air Z Water Hos > to'so different from that of simple low-molecular-
weight amphiphiles. ... surfactants, such as alkanols and fatty acids, facilitates the
entire molecule to adsorb and orient itself between aqueous and gas phases.
Page 34
to the surface hydrophobicity of the protein molecule. ... Molecular
Rearrangements Adsorption of proteins at interfaces involves two distinct
processes, namely, (1) penetration into the interface and (2) conformational
rearrangement at the ...
to the surface hydrophobicity of the protein molecule. ... Molecular
Rearrangements Adsorption of proteins at interfaces involves two distinct
processes, namely, (1) penetration into the interface and (2) conformational
rearrangement at the ...
Page 36
protein molecules to anchor themselves at the interface, and the AA2 values
represent the area subsequently cleared by the molecule during the
conformational rearrangement and reorientation process. It should be noted that
the AAI values ...
protein molecules to anchor themselves at the interface, and the AA2 values
represent the area subsequently cleared by the molecule during the
conformational rearrangement and reorientation process. It should be noted that
the AAI values ...
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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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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
Bibliographic information
| Title | Advances in Food and Nutrition Research |
| Contributor | John E. Kinsella |
| Publisher | Academic Press, 1990 |
| ISBN | 0080567797, 9780080567792 |
| Length | 462 pages |
| Subjects | › › Science / Chemistry / Physical & Theoretical Technology & Engineering / Chemical & Biochemical |
| Export Citation | BiBTeX EndNote RefMan |