Advances in Food and Nutrition Research, Volume 34Advances in Food and Nutrition Research |
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Results 6-10 of 84
Page 13
... decrease the interfacial tension rapidly is related to the rate of denaturation and spreading at the interface. The strength of intramolecular interactions and the conformational constraints of various segments to adapt to conditions at ...
... decrease the interfacial tension rapidly is related to the rate of denaturation and spreading at the interface. The strength of intramolecular interactions and the conformational constraints of various segments to adapt to conditions at ...
Page 14
... decreases the flexibility of the polypeptide chain. The secondary and tertiary structures of a protein are predominantly determined by its amino acid sequence. The formation of co-helical and 8-sheet structures at various segments of ...
... decreases the flexibility of the polypeptide chain. The secondary and tertiary structures of a protein are predominantly determined by its amino acid sequence. The formation of co-helical and 8-sheet structures at various segments of ...
Page 15
... , the greater hydrophobic interaction between these surfaces tends to decrease the absolute solubility of the protein. Conversely, the absolute solubility of proteins is related to INTERFACES, PROTEIN FILMS, AND FOAMS 15.
... , the greater hydrophobic interaction between these surfaces tends to decrease the absolute solubility of the protein. Conversely, the absolute solubility of proteins is related to INTERFACES, PROTEIN FILMS, AND FOAMS 15.
Page 16
... decreases solubility of a 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 ...
... decreases solubility of a 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 ...
Page 18
... decreased progressively below that of the rate of diffusion. Based on these results it was proposed that the diffusioncontrolled adsorption is true only at the initial stages of adsorption, i.e., at low surface coverage; at higher ...
... decreased progressively below that of the rate of diffusion. Based on these results it was proposed that the diffusioncontrolled adsorption is true only at the initial stages of adsorption, i.e., at low surface coverage; at higher ...
Contents
81 | |
Chapter 3 The Gelation of Proteins | 203 |
A Molecular Basis for Modeling Biomacromolecular Processes | 299 |
Chapter 5 Meat Mutagens | 387 |
Index | 451 |
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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