Advances in Food and Nutrition Research, Volume 34Advances in Food and Nutrition Research |
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Page ix
... structure, rheology, viscoelasticity, and fracture properties, are critically important in formulating and ... structures in gels is pertinent to developing proteinaceous textured products with a range of rheomechanical attributes. The ...
... structure, rheology, viscoelasticity, and fracture properties, are critically important in formulating and ... structures in gels is pertinent to developing proteinaceous textured products with a range of rheomechanical attributes. The ...
Page 1
... Structure III. Protein Structure IV. Kinetics of Protein Adsorption and Film Formation Diffusion-Controlled Adsorption Energy Barrier Theory Role of Protein Conformation on Adsorption Electrostatic Effects Role of Water Structure ...
... Structure III. Protein Structure IV. Kinetics of Protein Adsorption and Film Formation Diffusion-Controlled Adsorption Energy Barrier Theory Role of Protein Conformation on Adsorption Electrostatic Effects Role of Water Structure ...
Page 2
... structure and behavior of enzymes in the adsorbed or immobilized state may be very critical for their efficiency as ... structural rigidity at the interface; development of such mechanical strength may not be possible in the case of a ...
... structure and behavior of enzymes in the adsorbed or immobilized state may be very critical for their efficiency as ... structural rigidity at the interface; development of such mechanical strength may not be possible in the case of a ...
Page 7
... STRUCTURE The spontaneous adsorption of amphipathic molecules at fluid-fluid interfaces can be traced back to the interfacial tension between water and the hydrocarbon part of the solute. Unlike the macroscopic liquid hydrocarbon ...
... STRUCTURE The spontaneous adsorption of amphipathic molecules at fluid-fluid interfaces can be traced back to the interfacial tension between water and the hydrocarbon part of the solute. Unlike the macroscopic liquid hydrocarbon ...
Page 8
... structure around the hydrocarbon. In this clathrate structure the relative orientation of the hydrogen-bonded water dimers is displayed in the configuration shown in Fig. 1B (Frank, 1975). In this configuration, one of the water ...
... structure around the hydrocarbon. In this clathrate structure the relative orientation of the hydrogen-bonded water dimers is displayed in the configuration shown in Fig. 1B (Frank, 1975). In this configuration, one of the water ...
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