Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page 3
... molecules. If we consider a solvent molecule in the bulk phase of the liquid, surrounded on all sides by other solvent molecules, the forces of attraction on the molecule are equal in all directions; hence the net force experienced by ...
... molecules. If we consider a solvent molecule in the bulk phase of the liquid, surrounded on all sides by other solvent molecules, the forces of attraction on the molecule are equal in all directions; hence the net force experienced by ...
Page 4
... molecules at the surface tend to move into the bulk phase, which in turn is countered by the diffusional forces set up by ... molecule at the surface of a liquid and the molecular and thermodynamic events that cause decrease of surface ...
... molecules at the surface tend to move into the bulk phase, which in turn is countered by the diffusional forces set up by ... molecule at the surface of a liquid and the molecular and thermodynamic events that cause decrease of surface ...
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 ...
Page 6
... molecules for interaction with hydrocarbon molecules at the interface. Table I shows the experimental values of Wadh and yw/hc for various hydrocarbon interfaces. It should be noted that, contrary to the notion that there is "phobia ...
... molecules for interaction with hydrocarbon molecules at the interface. Table I shows the experimental values of Wadh and yw/hc for various hydrocarbon interfaces. It should be noted that, contrary to the notion that there is "phobia ...
Page 7
... molecules at fluid-fluid interfaces can be traced back to the interfacial tension between water and the hydrocarbon part ... molecule surrounded by solvent water. This becomes possible because of the hydrophilic polar head group of the ...
... molecules at fluid-fluid interfaces can be traced back to the interfacial tension between water and the hydrocarbon part ... molecule surrounded by solvent water. This becomes possible because of the hydrophilic polar head group of the ...
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