rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Food colloids, biopolymers and materials
  name:
    name part: Food Colloids, Biopolymers and Materials (2002 : Wangeningen Centre for Food Sciences)
    role:
      role term: creator
  name:
    name part: Dickinson, Eric.
  name:
    name part: Vliet, Ton van.
  name:
    name part: Knovel (Firm)
  type of resource: text
  genre: bibliography
  genre: conference publication
  genre: Electronic books.
  genre: Conference papers and proceedings.
  origin info:
    place:
      place term: enk
    date issued: 2003
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (x, 416 pages) : illustrations.
  abstract: This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity. Food scientists aim to control the taste and texture of existing food products and to formulate new structures of high quality using novel combinations of ingredients and processing methods. Food Colloids, Biopolymers and Materials describes the physical chemistry and material science underlying the formulation and behaviour of multi-phase food systems and includes: * descriptions of new experimental techniques * recent food colloids research findings * authoritative overviews of conceptual issues Essential new findings are presented and emphasis is placed on the interfacial and gelation properties of food proteins, and the role of colloidal and biopolymer interactions in determining the properties of emulsions, dispersions, gels and foams. Specific topics include: confocal microscopy; diffusing wave spectroscopy; protein-polysaccharide interactions; biopolymer phase separation; fat crystallization; bubble/droplet coalescence; and bulk and surface rheology. This book is the latest addition to the highly regarded food colloid series published by the Royal Society of Chemistry and is of relevance to those working and researching in food science and surface and colloid science. Visit www.rsc.org/books/8715 for further information.
  table of contents: "Food goes nano" : new horizons for food structure research -- Diffusing wave spectroscopy studies of gel formation -- Microstructural evolution of mixed gels and their rheological behaviour -- The formation and properties of biopolymer gels -- Physical and chemical interactions in pH-induced aggregation and gelation of whey proteins -- Fibril-based mesostructures and their rheological response -- Colloidal aggregation : mechanisms and implications -- Protease-induced nano-tubular gels from [alpha]-lactalbumin -- Macrostructure and viscosity of aggregating colloidal casein micelles under strong shearing forces -- Effect of surfactants on rheological properties of acid induced sodium caseinate emulsion gels -- Role of calcium phosphate in the high-pressure-induced gelation of milk -- Influence of pulsed electric field processing on the structure and gelation of egg white -- Comparing nucleation and crystallization behaviour in bulk and emulsified fat systems -- Impact of fine particles and their wettability on coalescence and phase inversion in sunflower oil + water systems -- Effects of stress relaxation in soy glycinin films on bubble dissolution and foam stability -- Measurement of bubble instability under conditions of rapid pressure change -- Failure behaviour of adsorbed protein layers : consequences for emulsion and foam stability -- Entering and spreading of protein-stabilized emulsion droplets at the expanding air-water interface -- Interfacial mechanisms underlying lipid damage of beer foam -- Dynamics of protein adsorption layers at liquid interfaces -- Static and dynamic properties of proteins adsorbed at three different liquid interfaces -- Adsorption properties and conformational aspects of proteins at the air-water interface measured by infra-red reflection absorption spectrometry -- Effect of ionic calcium on the flocculation and gelation of sodium caseinate oil-in- water emulsions -- In situ deformation of hydrated food samples -- Coil-helix transiti…
  note: edited by Eric Dickinson, Ton van Vliet.
  note: "The proceedings of the conference Food Colloids, Biopolymers and Materials, held at the Wageningen Centre for Food Sciences, Wageningen, The Netherlands, on 14-17 April, 2002"--Title page verso.
  note: Electronic resource.
  note: Includes bibliographical references.
  subject:
    topic: Colloids
    genre: Congresses
  subject:
    topic: Food
    topic: Composition
    genre: Congresses
  subject:
    topic: Biopolymers
    genre: Congresses
  subject:
    topic: Colloids
    genre: Congresses
  subject:
    topic: Food
    topic: Composition
    genre: Congresses
  subject:
    topic: Biopolymers
    genre: Congresses
  subject:
    topic: Aliments
    topic: Teneur en colloïdes
    genre: Congrès
  subject:
    topic: Aliments
    topic: Composition
    genre: Congrès
  subject:
    topic: Biopolymères
    genre: Congrès
  subject:
    topic: Chemistry
  subject:
    topic: TECHNOLOGY & ENGINEERING
    topic: Food Science
  subject:
    topic: Science
  subject:
    topic: Biopolymers
  subject:
    topic: Colloids
  subject:
    topic: Food
    topic: Composition
  subject:
    topic: Química coloidal (congressos)
  subject:
    topic: Alimentos (composição;congressos)
  subject:
    topic: Composição de alimentos (congressos)
  subject:
    topic: Biopolímeros (congressos)
  classification: TP453.C65 F663 2003
  classification: 664/.001/541345
  related item:
    title info:
      title: Food colloids, biopolymers and materials
    origin info:
      publisher: Cambridge, UK : Royal Society of Chemistry, ©2003
    identifier: (DLC) 2005280752
    identifier: (OCoLC)51955607
  related item:
    title info:
      title: Special publication (Royal Society of Chemistry (Great Britain)) ; no. 284
  identifier: 9781847550835
  identifier: 1847550835
  identifier: 9781621987024
  identifier: 1621987027
  identifier: 0854048715
  identifier: 9780854048717
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: OKU
    record creation date: 080515
    record change date: 20260609152746.8
    record identifier: in00003833398
    language of cataloging:
      language term: eng