Gums and stabilisers for the food industry 17 : the changing face of food manufacture: the role of hydrocolloids /: the changing face of food manufacture: the role of hydrocolloids. (2014)

• Record Type: Book
• Further Information: Note: Edited by Peter A. Williams, Glyn O. Phillips.
• Editors: Williams, Peter A; Phillips, Glyn O
• Other Names: Gums and Stabilisers for the Food Industry Conference, 17th
• Contents: Protein functional properties; Milk proteins; Gelatins – physicochemical properties, source dependence and applications; Properties and applications of soy proteins; Securing food proteins: From by-products to functional ingredient; Protein-polysaccharide interactions: Phase behaviour and applications; Modulating protein interaction on a molecular and microstructural level for texture control in protein based gels; Physicochemical characterisation of inulin and ryegrass fructan; A review of the physicochemical properties and structural characteristics of psyllium and its relative bioactivity; Flaxseed kernel dietary fibre: Partial structure and physicochemical characterisation; Optimisation of ultrasound-assisted extraction of konjac flour from Amorphophallus Muelleri Blume; Solution properties of Brachystegia Eurycoma seed polysaccharide; Studies on pomelo pectin: Characterisation and rheological properties; Influence of storage on the water binding of pectin: Determination by DSC; Effects of ball milling on the properties of colored rice bran; Thickening properties of corn fiber gum with other carbohydrate polymers; Non-linear dynamic viscoelasticity of xanthan gum solutions; Effect of guar gum on ‘weak gel’ rheology of microdispersed oxidised cellulose (MDOC); Properties of weak LMA-pectin and alginate – gels; Rheological effects of different interactions in kappa-carrageenan / locust bean gum/ konjac glucomannan gels; Phase separation and gel formation in kinetically-trapped guar gum / acid milk gels; Compression test of food gels on an artificial tongue and its comparison with sensory tests; Protein stabilised submicron emulsions; The impact of the interfacial behaviour on emulsion rheology: A potential approach to reducing fat content in emulsified foods; Okra extracts as emulsifiers for acidic emulsions; Functional properties of hydrophobically modified inulin; Stabilisation of foams by whey protein gel particles; Ethocel for oil structuring in food applications; Use of polysaccharides as stabilisers for specialised oxygen cocktails; Hydrocolloids as edible or active packaging materials; Design of colloidal foods for healthier diets; Polysaccharides from Dendrobium officianal, Cordyceps sinensis and Ganoderma: Structures and bioactivities; Rheological behaviour of maize -glucan and its application as a fat replacer in baked goods; Effects of soluble dietary fibres on glucose mobility and starch hydrolysis during in vitro digestion; Interactions between polymeric surfactants and bile salts: new routes for controlling lipid digestion or oil-in-water emulsions; Interactions between hydrocolloids and bile salts during human digestion of emulsions; Synergistic roles of alginates and -glucans in gastric raft formulations; Comparison of two tests used for the classification of food thickeners in the management of dysphagia; Investigation of physicochemical properties of gelatine matrices in correlation with dissolution studies; Development of a dairy dessert with functional properties
• Publisher Details: Cambridge : Royal Society of Chemistry
• Publication Date: 2014
• Extent: 1 online resource
• Subjects: 664.06; TECHNOLOGY & ENGINEERING / Food Science; Gums and resins -- Congresses; Stabilizing agents -- Congresses; Food additives -- Congresses; Colloid chemistry
• Languages: English
• ISBNs: 9781782621300
• Related ISBNs: 178262130X
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.