Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page 56
It is often assumed that, at low surface pressures (i.e., in dilute protein
monolayers), the proteins undergo complete denaturation and all the segments
of the protein lie at the interface in the train configuration (James and Augenstein,
1966; ...
It is often assumed that, at low surface pressures (i.e., in dilute protein
monolayers), the proteins undergo complete denaturation and all the segments
of the protein lie at the interface in the train configuration (James and Augenstein,
1966; ...
Page 73
Lipid monolayers: Interactions with the apoprotein of high density plasma
lipoprotein. J. Lipid Res. 9, 562-569. Cengel, J. D., and Lemlich, R. 1988. A
technique for studying the aging of liquid foam under simulated conditions of
microgravity.
Lipid monolayers: Interactions with the apoprotein of high density plasma
lipoprotein. J. Lipid Res. 9, 562-569. Cengel, J. D., and Lemlich, R. 1988. A
technique for studying the aging of liquid foam under simulated conditions of
microgravity.
Page 76
Reversibility of prothrombin adsorption on lipid monolayers. J. Colloid Interface
Sci. 123, 259-266. Lee, B., and Richards, F. M. 1971. The interpretation of protein
structures: Estimation of static accessibility. J. Mol. Biol. 55, 379-400. Lee, J. C. ...
Reversibility of prothrombin adsorption on lipid monolayers. J. Colloid Interface
Sci. 123, 259-266. Lee, B., and Richards, F. M. 1971. The interpretation of protein
structures: Estimation of static accessibility. J. Mol. Biol. 55, 379-400. Lee, J. C. ...
Page 184
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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 |