Food colloids : self-assembly and material science /
Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science. Food Colloids: Self-Assembly and Material Science describes new developments in the theory and practice of the formulation of food emulsions, dispe...
| Other Authors: | , |
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| Format: | eBook |
| Language: | English |
| Published: |
Cambridge, UK :
RSC Pub.,
[2007]
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| Series: | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 308. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Food structure for nutrition
- Self-assembly in food : a new way to make nutritious products
- Structure of self-assembled globular proteins
- Similarities in self-assembly of proteins and surfactants : an attempt to bridge the gap
- Self-assembled liquid particles : how to modulate their internal structure
- Synergistic solubilization of mixed nutraceuticals in modified discontinuous micellar cubic structures
- Scope and limitations of using wax to encapsulate water-soluble compounds
- Self-assembly of starch spherulites as induced by inclusion complexation with small ligands
- Electrostatics in macromolecular solutions
- Casein interactions : does the chemistry really matter?
- Electrostatic interactions between lactoferrin and [beta]-lactoglobulin in oil-in-water emulsions
- [Beta]-lactoglobulin aggregates from heating with charged cosolutes : formation, characterization and foaming
- Manipulation of adsorption behaviour at liquid interfaces by changing protein-polysaccharide electrostatic interactions
- Adsorption experiments from mixed protein + surfactant solutions
- Role of electrostatic interactions on molecular self-assembly of protein + phospholipid films at the air-water interface
- Theoretical study of phase transition behaviour in mixed biopolymer + surfactant interfacial layers using the self-consistent-field approach
- Interactions during the acidification of native and heated milks studied by diffusing wave spectroscopy
- Computer simulation of the pre-heating, gelation, and rheology of acid skim milk systems
- Xanthan gum in skim milk: designing structure into acid milk gels
- Particle tracking as a probe of microrheology in food colloids
- Optical microrheology of gelling biopolymer solutions based on diffusing wave spectroscopy
- Gel and glass transitions in short-range attractive colloidal systems
- Shape and interfacial viscoelastic response of emulsion droplets in shear flow
- Enhancement of stability of bubbles to disproportionation using hydrophilic silica particles mixed with surfactants or proteins
- Coalescence of expanding bubbles : effects of protein type and included oil droplets
- Role of protein-stabilized interfaces on the microstructure and rheology of oil-in-water emulsions
- Crystallization in monodisperse emulsions with particles in size range 20-200 nm
- Instant emulsions
- Flavour binding by solid and liquid emulsion droplets
- Adsorption of macromolecules at oil-water interfaces during emulsification
- Tribology as a tool to study emulsion behaviour in the mouth
- Saliva-induced emulsion flocculation : role of droplet charge
- Surface topography of heat-set whey protein gels : effects of added salt and xanthan gum
- Mechanisms determining crispness and its retention in foods with a dry crust.