Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
From inside the book
Results 6-10 of 41
Page 7
... interfacial tension between water and the hydrocarbon part of the solute. Unlike the macroscopic liquid hydrocarbon-waterinterface, which represents a distinct phase boundary, the amphipathic molecule in a dilute solution exists as a ...
... interfacial tension between water and the hydrocarbon part of the solute. Unlike the macroscopic liquid hydrocarbon-waterinterface, which represents a distinct phase boundary, the amphipathic molecule in a dilute solution exists as a ...
Page 13
... surface is greater than the activation energy required for denaturation, unfolding and spreading of the protein will be faster. In other words, the ultimate ability of the protein to decrease the interfacial tension rapidly is related ...
... surface is greater than the activation energy required for denaturation, unfolding and spreading of the protein will be faster. In other words, the ultimate ability of the protein to decrease the interfacial tension rapidly is related ...
Page 16
... interfacial adsorption of proteins, the solubility characteristics are very important because, according to the ... tension of the solvent and y is the surface tension upon adsorption of the protein at the surface. Even though the ...
... interfacial adsorption of proteins, the solubility characteristics are very important because, according to the ... tension of the solvent and y is the surface tension upon adsorption of the protein at the surface. Even though the ...
Page 48
... interfacial tension at the microscopic level may decrease the tendency of adsorption of the protein at the air-water interface. Thus, the chaotropic and kosmotropic salts can be employed to change the state of bulk water structure and ...
... interfacial tension at the microscopic level may decrease the tendency of adsorption of the protein at the air-water interface. Thus, the chaotropic and kosmotropic salts can be employed to change the state of bulk water structure and ...
Page 64
... interfacial tension, and the elasticity of the film (Phillips, 1981). According to Phillips (1981), the most ... surface waves would rupture the film. It has been shown that below a critical thickness of about 500 A, the growth of ...
... interfacial tension, and the elasticity of the film (Phillips, 1981). According to Phillips (1981), the most ... surface waves would rupture the film. It has been shown that below a critical thickness of about 500 A, the growth of ...
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