Gums and stabilisers for the food industry 11 : [the proceedings of the Eleventh Gums and Stabilisers for the Food Industry Conference-Crossing Boundaries held on 2-6 July 2001 at The North East Wales Institute, Wrexham, UK] /: [the proceedings of the Eleventh Gums and Stabilisers for the Food Industry Conference-Crossing Boundaries held on 2-6 July 2001 at The North East Wales Institute, Wrexham, UK]. (2002)

• Record Type: Book
• Further Information: Note: Edited by Peter A. Williams, Glyn O. Phillips.
• Other Names: Williams, Peter A; Phillips, Glyn O; North E Wales Institute of Higher Education.; Gums and Stabilisers for the Food Industry Conference, 11th
• Contents: Overview of the hydrocolloid market -- Capillary electrophoresis as a tool for the characterisation of pectin fine structure -- Application of two dimensional (2D) NMR spectroscopy in the structural analysis of selected polysaccharides -- [Alpha] and [beta] mechanical relaxations in high sugar biopolymer mixtures -- Fluorescence anisotropy measurements of the dynamic behaviour of biopolymers -- Time resolved polarised attenuated total reflection spectroscopy of a protein film at the silica/solution interface -- Elucidation of protein-lipid interactions -- Helix-coli transition in thermoreversible gels -- Microstructural origins of the rheology of fluid gels -- Dynamic mechanical characteristics of red algal polysacchairde gels composed of soluble starch and starch granules -- Morphology control in disperse biopolymer mixtures with at least one gelling component -- Determining the yield stress of xanthan solutions via droplet rise experiments -- Predicting the rheology of water-in-water emulsions -- Influence of pentosans on the rheological and thermal properties of starch isolated from two different wheat varieties -- Gelatinisation properties of sago starch in the presence of salts -- Effect of K+ and Ca2+ cations on gelation of [kappa]-carrageenan -- Rheological properties of [kappa]-carrageenan weak gels -- Mixed systems of fish gelatin and [kappa]-carrageenan -- Effect of gelatin/carrageenan interactions on the structure and the rheological properties of the mixed system -- Hydrocolloids in real food systems -- Interaction of carrageenan with other ingredients in dairy dessert gels -- Emulsions as ingredients in foods -- surface compositions and their modifications -- Influence of hydrocolloids on flavour release and sensory-instrumental correlations -- The yield stress phenomenon and related issues : an industrial view -- The roles of proteins and peptides in formation and stabilisation of emulsions -- Effect of various factors on emulsion stabilising properties of chitosan in a model system containing whey protein isolate -- Depletion flocculation by polysaccharides in whey protein stabilised emulsions at high whey protein concentrations -- Aggregation and gelation of globular proteins with and without addition of polysaccharides -- Kinetic and equilibrium processes in the formation of weak gelatin gels -- Using nature to tailor hydrocolloid systems -- Formation of strong gels by enzymic debranching of guar gum in the presence of ordered xanthan -- New textures with high acyl gellan gum -- Rheological properties and potential industrial application of kongoli (maesopis eminii) seed gum -- Emulsifying properties of depolymerised citrus pectin: role of the protein fraction -- Modified Hydrocolloids with enhanced emulsifying properties -- European legislation and health claims -- Managing healthy levels of blood glucose and cholesterol with konjac flour -- The role of polusaccharides in the gastric processing of foods -- Cell signalling potential of hydrocolloids : possible new applications? -- Alginates in relation to human health : from commodity to high cost products?
• Publisher Details: Cambridge : Royal Society of Chemistry
• Publication Date: 2002
• Extent: 1 online resource (ix, 370 pages), illustrations (some color)
• Subjects: 664.06; SCIENCE / Chemistry / Physical & Theoretical; Gums and resins -- Congresses; Stabilizing agents -- Congresses; Food additives -- Congresses; Chemistry; TECHNOLOGY & ENGINEERING -- Food Science; Science; Food additives; Gums and resins; Stabilizing agents; Colloid chemistry; Electronic books; Conference papers and proceedings
• Languages: English
• ISBNs: 9781847551016; 1847551017; 9781628701272; 1628701277
• Related ISBNs: 0854048367; 9780854048366
• Notes: Note: Includes bibliographical references and index.
• 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.