Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
From inside the book
Page v
... Films, and Foams Srinivasan Damodaran I. Introduction ... Film Formation.................................. 16 V. Configuration and Conformation of Proteins at Interfaces ...
... Films, and Foams Srinivasan Damodaran I. Introduction ... Film Formation.................................. 16 V. Configuration and Conformation of Proteins at Interfaces ...
Page 1
... Film Formation Diffusion-Controlled Adsorption Energy Barrier Theory Role of Protein Conformation on Adsorption ... Films and Foams I. Introduction.
... Film Formation Diffusion-Controlled Adsorption Energy Barrier Theory Role of Protein Conformation on Adsorption ... Films and Foams I. Introduction.
Page 2
... film at the interface via complex intermolecular interactions and thus impart structural rigidity at the interface; development of such mechanical strength may not be possible in the case of a simple low-molecular-weight surfactant film ...
... film at the interface via complex intermolecular interactions and thus impart structural rigidity at the interface; development of such mechanical strength may not be possible in the case of a simple low-molecular-weight surfactant film ...
Page 3
... film-forming and foaming properties of proteins. Elucidation of the role of each of these molecular properties on adsorption and film formation of proteins at interfaces is the cherished dream of physical chemists. Such an understanding ...
... film-forming and foaming properties of proteins. Elucidation of the role of each of these molecular properties on adsorption and film formation of proteins at interfaces is the cherished dream of physical chemists. Such an understanding ...
Page 5
... phases (Girifalco and Good, 1957; Fowkes, 1964). Thus Wadh = 2(y,y.)” (5) Since, according to Eq. (4), yhe - yś, it follows that TABLE I wATER–HYDROCARBON INTERFACIAL TENSIONS AT 20°C* 7hc Wadh Ywshc INTERFACES, PROTEIN FILMS, AND FOAMS 5.
... phases (Girifalco and Good, 1957; Fowkes, 1964). Thus Wadh = 2(y,y.)” (5) Since, according to Eq. (4), yhe - yś, it follows that TABLE I wATER–HYDROCARBON INTERFACIAL TENSIONS AT 20°C* 7hc Wadh Ywshc INTERFACES, PROTEIN FILMS, AND FOAMS 5.
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