Advances in Food and Nutrition ResearchAdvances in Food and Nutrition Research |
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Page 25
... surfactant it should possess the following molecular properties: (1) higher rate of diffusion and adsorption to the interface, (2) ability to unfold rapidly and reorient at the interface, and (3) intermolecular interactions at the ...
... surfactant it should possess the following molecular properties: (1) higher rate of diffusion and adsorption to the interface, (2) ability to unfold rapidly and reorient at the interface, and (3) intermolecular interactions at the ...
Page 33
... surfactants is complex. In the case of proteins the complexity is further confounded by the structure dependency and the complex solute-solvent interactions. Several investigators have shown that, under comparable bulk-phase ...
... surfactants is complex. In the case of proteins the complexity is further confounded by the structure dependency and the complex solute-solvent interactions. Several investigators have shown that, under comparable bulk-phase ...
Page 34
... surfactants at fluid-fluid interfaces (Baret et al., 1968; Petrov and Miller, 1977; Miller et al., 1985; Bois et al., 1971). For a slightly reversible adsorption process, Baret et al. (1968) proposed that. T. = 200(Dt/3.1416)”(S./S). exp ...
... surfactants at fluid-fluid interfaces (Baret et al., 1968; Petrov and Miller, 1977; Miller et al., 1985; Bois et al., 1971). For a slightly reversible adsorption process, Baret et al. (1968) proposed that. T. = 200(Dt/3.1416)”(S./S). exp ...
Page 55
... surfactants. Unlike a simple surfactant, proteins adsorb with multiple contact or anchor points at the interface. Since the polypeptide chain can assume a number of different orientations at the interface, the number of residues or ...
... surfactants. Unlike a simple surfactant, proteins adsorb with multiple contact or anchor points at the interface. Since the polypeptide chain can assume a number of different orientations at the interface, the number of residues or ...
Page 62
... surfactant it should possess two sets of molecular properties, one pertaining to its foamability and another related to its stability. A. STABILITY OF FOAMS A foam is a two-phase system in which the gas (air) phase is dispersed in a ...
... surfactant it should possess two sets of molecular properties, one pertaining to its foamability and another related to its stability. A. STABILITY OF FOAMS A foam is a two-phase system in which the gas (air) phase is dispersed in a ...
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