Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page 2
An emulsion or a foam is a two-phase system in which one of the phases is a
dispersed phase and the other is the ... in the absence of a surfactant, because of
the interfacial tension between the two phases, foams and emulsions collapse
with ...
An emulsion or a foam is a two-phase system in which one of the phases is a
dispersed phase and the other is the ... in the absence of a surfactant, because of
the interfacial tension between the two phases, foams and emulsions collapse
with ...
Page 34
Damodaran and Song (1988) suggested that the first phase may involve initial
penetration and anchoring of the protein at the interface and the second phase
may be related to conformational rearrangement and reorientation of the
adsorbed ...
Damodaran and Song (1988) suggested that the first phase may involve initial
penetration and anchoring of the protein at the interface and the second phase
may be related to conformational rearrangement and reorientation of the
adsorbed ...
Page 62
A. STABILITY OF FOAMS A foam is a two-phase system in which the gas (air)
phase is dispersed in a small amount of liquid continuous phase. The structure of
a foam depends on the volume fraction of the dispersed gas phase in the system.
A. STABILITY OF FOAMS A foam is a two-phase system in which the gas (air)
phase is dispersed in a small amount of liquid continuous phase. The structure of
a foam depends on the volume fraction of the dispersed gas phase in the system.
Page 84
They may be bicontinuous, i.e., both oil and water phases may remain
continuous (Lindman and Danielsson, 1981). ... Classification of food emulsions
is often based on the volume percent of the internal phase (Lynch and Griffin,
1974).
They may be bicontinuous, i.e., both oil and water phases may remain
continuous (Lindman and Danielsson, 1981). ... Classification of food emulsions
is often based on the volume percent of the internal phase (Lynch and Griffin,
1974).
Page 106
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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 |