Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page ix
... surfactants, and providing functional ingredients with nutritional value. Furthermore, an understanding of thermodynamic linkages should be useful in selecting materials and conditions for optimizing the attainment of desirable ...
... surfactants, and providing functional ingredients with nutritional value. Furthermore, an understanding of thermodynamic linkages should be useful in selecting materials and conditions for optimizing the attainment of desirable ...
Page 2
... surfactant, because of the 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 ...
... surfactant, because of the 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 ...
Page 11
... surfactants, Traube found that the concentration of the solute required to cause a constant decrease in the surface tension of water decreased approximately 3-fold for each CH2 increment in the chain length of the surfactant. Second ...
... surfactants, Traube found that the concentration of the solute required to cause a constant decrease in the surface tension of water decreased approximately 3-fold for each CH2 increment in the chain length of the surfactant. Second ...
Page 12
... surfactants, such as alkanols and fatty acids, facilitates the entire molecule to adsorb and orient itself between aqueous and gas phases. However, in globular proteins, since the polar and nonpolar patches are randomly distributed on ...
... surfactants, such as alkanols and fatty acids, facilitates the entire molecule to adsorb and orient itself between aqueous and gas phases. However, in globular proteins, since the polar and nonpolar patches are randomly distributed on ...
Page 16
... surfactant promotes its surface activity (Ross and Morrison, 1988). IV. KINETICS OF PROTEIN ADSORPTION AND FILM FORMATION A. DIFFUSION-CONTROLLED ADSORPTION The primary step in the formation of foams is adsorption and spreading of the ...
... surfactant promotes its surface activity (Ross and Morrison, 1988). IV. KINETICS OF PROTEIN ADSORPTION AND FILM FORMATION A. DIFFUSION-CONTROLLED ADSORPTION The primary step in the formation of foams is adsorption and spreading of the ...
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