Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page 18
... studies have been carried out to check the validity of Eq. (15) for protein adsorption at interfaces (MacRitchie and Alexander, 1963a,b; Graham and Phillips, 1979a; Benjamins et al., 1975; Shen and Scanu, 1980; DeFeijter and Benjamins ...
... studies have been carried out to check the validity of Eq. (15) for protein adsorption at interfaces (MacRitchie and Alexander, 1963a,b; Graham and Phillips, 1979a; Benjamins et al., 1975; Shen and Scanu, 1980; DeFeijter and Benjamins ...
Page 20
... studies on proteins, the rates of adsorption have been shown to be lower than the rate of diffusion (MacRitchie and Alexander, 1963a; DeFeijter and Benjamins, 1987; Ward and Regan, 1980; Tornberg 1978a,b, 1987). The apparent diffusion ...
... studies on proteins, the rates of adsorption have been shown to be lower than the rate of diffusion (MacRitchie and Alexander, 1963a; DeFeijter and Benjamins, 1987; Ward and Regan, 1980; Tornberg 1978a,b, 1987). The apparent diffusion ...
Page 22
... studies on the effect of spread protein monolayers on the surface tension of water (for reviews, see James and Augenstein, 1966; Miller and Bach, 1973; MacRitchie, 1978). Since such studies do not represent the dynamic process of ...
... studies on the effect of spread protein monolayers on the surface tension of water (for reviews, see James and Augenstein, 1966; Miller and Bach, 1973; MacRitchie, 1978). Since such studies do not represent the dynamic process of ...
Page 25
... studies on the adsorption characteristics of structural variants of bovine serum albumin at the air-water interface also followed similar biphasic first-order kinetics (Song and Damodaran, 1987), indicating that the biphasic behavior is ...
... studies on the adsorption characteristics of structural variants of bovine serum albumin at the air-water interface also followed similar biphasic first-order kinetics (Song and Damodaran, 1987), indicating that the biphasic behavior is ...
Page 29
... studies also show some abnormalities (DeFeijter and Benjamins, 1987). For example, the data in Table III show that the Ds of lysozyme (M. = 14,500) is lower than that of ovalbumin (Mr = 45,000). Since the frictional coefficient is ...
... studies also show some abnormalities (DeFeijter and Benjamins, 1987). For example, the data in Table III show that the Ds of lysozyme (M. = 14,500) is lower than that of ovalbumin (Mr = 45,000). Since the frictional coefficient is ...
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