Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Results 1-5 of 51
Page 63
... viscosity, shear resistance, elasticity, and the magnitude of the disjoining pressure between the adsorbed protein layers at the two sides of the film. In general, factors that increase the drainage of liquid from the lamellar phase ...
... viscosity, shear resistance, elasticity, and the magnitude of the disjoining pressure between the adsorbed protein layers at the two sides of the film. In general, factors that increase the drainage of liquid from the lamellar phase ...
Page 65
... viscous drag also counters the drainage of the fluid. If the change in the surface tension per unit change in the area is large, then the velocity of the surface flow and hence the viscous drag also will be high. On the other hand, if ...
... viscous drag also counters the drainage of the fluid. If the change in the surface tension per unit change in the area is large, then the velocity of the surface flow and hence the viscous drag also will be high. On the other hand, if ...
Page 66
... viscous drag of the liquid phase beneath the protein layer which results in continuous thinning of the film and its eventual collapse. In contrast to flexible proteins, the films of globular proteins such as BSA and lysozyme show higher ...
... viscous drag of the liquid phase beneath the protein layer which results in continuous thinning of the film and its eventual collapse. In contrast to flexible proteins, the films of globular proteins such as BSA and lysozyme show higher ...
Page 67
... viscosity and shear elastic modulus of 3casein films were less than 1.0 mNs/m and 0.1 mN/m, respectively, lysozyme ... viscous than the lysozyme films. Thus, it seems that rigid globular proteins which retain more residual structure at ...
... viscosity and shear elastic modulus of 3casein films were less than 1.0 mNs/m and 0.1 mN/m, respectively, lysozyme ... viscous than the lysozyme films. Thus, it seems that rigid globular proteins which retain more residual structure at ...
Page 70
... viscosity effect which produces a thicker lamella film. The pH of the protein solution significantly affects the stability of protein foam, mainly via its effect on the electrostatic charge of the protein. Several studies have shown ...
... viscosity effect which produces a thicker lamella film. The pH of the protein solution significantly affects the stability of protein foam, mainly via its effect on the electrostatic charge of the protein. Several studies have shown ...
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