Advances in Food and Nutrition Research, Volume 34Advances in Food and Nutrition Research |
From inside the book
Results 1-5 of 65
Page 2
... interfacial tension between the two phases, foams and emulsions collapse with time, resulting in separation of the phases. Surfactants, because of their amphiphilicity, that is, their affinity for both water and oil phases, adsorb and ...
... interfacial tension between the two phases, foams and emulsions collapse with time, resulting in separation of the phases. Surfactants, because of their amphiphilicity, that is, their affinity for both water and oil phases, adsorb and ...
Page 72
... water interface. J. Polym. Sci. C34, 167-179. Addison, C. C. 1944. The properties of freshly formed surfaces. Part ... oil-water interface: Both energy barrier and diffusion controlled kinetics. Kolloid Z. Z. Polym. 249, 1144-1147 ...
... water interface. J. Polym. Sci. C34, 167-179. Addison, C. C. 1944. The properties of freshly formed surfaces. Part ... oil-water interface: Both energy barrier and diffusion controlled kinetics. Kolloid Z. Z. Polym. 249, 1144-1147 ...
Page 74
... water interface. In "Surface Chemistry of Biological Systems" (M. Blank, ed ... Oil Chem. Soc. 62, 1358-1366. Ghelis, C., and Yon, J. 1982. "Protein Folding ... Interface Sci. 32, 55-61. Goupil, D. W., and Goodrich, R. C. 1977 ...
... water interface. In "Surface Chemistry of Biological Systems" (M. Blank, ed ... Oil Chem. Soc. 62, 1358-1366. Ghelis, C., and Yon, J. 1982. "Protein Folding ... Interface Sci. 32, 55-61. Goupil, D. W., and Goodrich, R. C. 1977 ...
Page 77
... Interface Sci. 97, 327-335. Morrissey, B., and Stromberg, R. 1974. The ... oil and various aqueous phases. J. Agric. Food Chem. 9, 424-427. Pashley ... water dimer and its application to the liquid state. 1973. J. Chem. Phys. 59, 1325 ...
... Interface Sci. 97, 327-335. Morrissey, B., and Stromberg, R. 1974. The ... oil and various aqueous phases. J. Agric. Food Chem. 9, 424-427. Pashley ... water dimer and its application to the liquid state. 1973. J. Chem. Phys. 59, 1325 ...
Page 84
... oil/water (o/w) or water/oil (w/o) Stability: thermodynamically unstable but more stable than macroemulsions ... interface in biocontinuous microemulsion is highly flexible and dynamic. The advantage of microemulsions is that they are ...
... oil/water (o/w) or water/oil (w/o) Stability: thermodynamically unstable but more stable than macroemulsions ... interface in biocontinuous microemulsion is highly flexible and dynamic. The advantage of microemulsions is that they are ...
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