Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page 48
... effect on bulk water, the reduced solute-solvent interaction at the protein-water interface and the consequent decrease in the protein-water interfacial tension at the microscopic level may decrease the tendency of adsorption of the ...
... effect on bulk water, the reduced solute-solvent interaction at the protein-water interface and the consequent decrease in the protein-water interfacial tension at the microscopic level may decrease the tendency of adsorption of the ...
Page 49
... effects of salt concentration on the steady-state surface concentration and surface pressure of 3-casein are shown in ... effect of water structure breakers and makers on the 2 f l min +k h Time NaSCN, pH 7.0. INTERFACES, PROTEIN FILMS ...
... effects of salt concentration on the steady-state surface concentration and surface pressure of 3-casein are shown in ... effect of water structure breakers and makers on the 2 f l min +k h Time NaSCN, pH 7.0. INTERFACES, PROTEIN FILMS ...
Page 51
... Effect of NaCl (E) and NaSCN ([]) concentration on the steady-state surface concentration of 3-casein at the air-water interface. Bulk-phase protein concentration was 2 x 10−4%. 30 's - * z 5 20– © 5 to to) wo* C. § 10}- s 5 (s) }*- O ...
... Effect of NaCl (E) and NaSCN ([]) concentration on the steady-state surface concentration of 3-casein at the air-water interface. Bulk-phase protein concentration was 2 x 10−4%. 30 's - * z 5 20– © 5 to to) wo* C. § 10}- s 5 (s) }*- O ...
Page 65
... effects of the adsorbed protein layers are related to the conformation/configuration of the protein in the adsorbed state, the ... effect. When a foam bubble is punctured from the inside (e.g., Laplace pressure) or from the outside, the ...
... effects of the adsorbed protein layers are related to the conformation/configuration of the protein in the adsorbed state, the ... effect. When a foam bubble is punctured from the inside (e.g., Laplace pressure) or from the outside, the ...
Page 74
... effect of the modification of protein structure on the properties of proteins spread and adsorbed at the air-water ... effect"? Proc. Natl. Acad. Sci. U.S.A. 76, 194. Horiuchi, T., Fukushima, D., Sugimato, M., and Haltori, T. 1978 ...
... effect of the modification of protein structure on the properties of proteins spread and adsorbed at the air-water ... effect"? Proc. Natl. Acad. Sci. U.S.A. 76, 194. Horiuchi, T., Fukushima, D., Sugimato, M., and Haltori, T. 1978 ...
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