Gums and stabilisers for the food industry 14. (2008)

• Record Type: Book
• Further Information: Note: Edited by Peter A. Williams, Glyn O. Phillips.
• Other Names: Williams, Peter A; Phillips, Glyn O; Gums and Stabilisers for the Food Industry Conference, 14th
• Contents: Giving nature a helping hand -- Mixing hydrocolloids and water : polymers versus particles -- Detailed microscopic visualisation of hydration and swelling in a rapidly hydrating particle bed containing a cellulose ether -- Swelling behaviour of calcium pectin gel beads -- Processing-structure-property relationships in biopolymer gel particles -- Diffusing wave spectroscopy studies of rennet-induced gelation of milk in the presence of pectin -- Performance of a resistant starch type 3 in non pre-fried battered food -- Textural and colour changes during stroage and sensory shelf life of muffins containing resistant starch -- Dramatic changes in bulk deformation behaviour of gellan gum on cross-linking with mixed cations -- Hydration study of soy protein in the "dry state" -- 2s soy protein : a misnomer hence forgotten but functional nevertheless -- Adhesive interactions between gelatinised starch granules -- Physically modified xanthan gum prepared by extrusion processing -- Effect of high intensity ultrasonication on the rheological characteristics of selected hydrocolloid solutions -- Pectin is an alkali scavenger : potential usage in skin care -- Demethylation of a model homogalacturonan with a citrus salt-independent pectin methylesterase : effect of pH on block size and number, enzyme mode of action and resulting functionality -- Gelling temperature determination in pectin-based systems -- Characterisation of pectin-calcium-gels : influence of pectin methoxylation properties -- High pressure-induced rheological transitions in egg protein dispersions -- Effect of texture on flavour release in fruit spread applications -- Impact of the microstructure on flavour diffusion and release in fruit preparations -- Sensory and rheological properties of a flaxseed gum-fortified dairy beverage -- Controlling emulsion stability : microstructural and microrheological origins of flocculating systems -- Emulsification and stabilisation with protein-polysaccharide complexes -- Dynamic rheological properties of gelatine films at the air/water interface -- Kinetics of adsorption of gelatine at the air/water interface : effect of concentration and ionic strength -- Hydroxypropyl cellulose as a stabilizing agent of emulsions -- Mannans and xylans as stabilisers of a model oil-in-water beverage system -- Emulsification properties of sugar beet pectin -- Effect of thermal treatments and pH modification on the rheological properties of o/w emulsions stabilised by food proteins -- Stability of emulsions containing sodium caseinate and anionic polysaccharides -- Characterisation of gum ghatti and comparison with gum arabic -- The role of hydrocolloids in the formulation of healthy foods -- Hydrocolloids in health -- The effect of hydrocolloids on satiety, and weight loss : a review -- Utilization of sodium caseinate nanoparticles as molecular nanocontainers for delivery of bioactive lipids to food systems : relationship to the retention and controlled release of phospholipids in the simulated digestion conditions -- Real-time cslm observations on alpha-amylase digestion of starch in isolated form and within cellular integrity -- Biopolymer structures for novel gastro-intestinal functionality : in vitro characterisation and behaviour in vivo using MRI -- Calcium alginate as a gastro-activated dietary fibre -- Pectin : health benefits as a dietary fibre and beyond -- Extraction, characterisation and anti-inflammatory bioactivity of polysaccharides from boat-fruited sterculia seeds -- Structuring of low calorie food with fruit fibres -- Rheological behaviour of carboxymethyl cellulose dairy desserts with different fat content -- The role of hydrocolloids in the management of dysphagia -- Antioxidant activity of soy protein hydrolysate and peptides -- Modelling of the rheological behaviour of the ternary systems of tragacanth, guar gums and methylcellulose as a function of concentration and temperature -- Structural properties and phase model interpretation of the tertiary system comprising gelatin, agarose and a lipid phase -- Complex coacervation between [beta]-lactoglobulin and [kappa]-carrageenan -- Viscoelasticity of starch-milk systems with inulin added : influence of inulin chain length and concentration -- Interaction of different gelling carrageenans with milk proteins -- AFM and DSC studies on gelation of methylcellulose mixed with sodium cellulose sulfate -- The effect of filler orientation on the mechanical properties of gelatin-MCC composites -- Characterisation of rheological properties of mixtures of whey protein isolate and inulin -- Effects of shearing on the phase diagram and rheolpgical behaviour of an aqueous whey protein isolate-[kappa]-carrageenan mixture -- Pectin-protien complexes-new roles for pectin extracts -- Microalgae biomass as a novel functional ingredient in mixed gel systems -- Cellulose gum as protective colloid in the stabilization of acidified protein drinks -- Protein stabilization and particle suspension in acidified protien drinks using a dual-function hydrocolloid system -- Nanostructures and nanofoods -- High-pressure-induced yuzu marmalade -- Molecular structures of gellan gum imaged with atomic force microscopy (AFM) in relation to the rheological behavior in an aqueous systems : gellan gum with various acyl contents in the presence or absence of potassium -- Rapid determination of alginate monomer composition using Raman spectroscopy and chemometrics -- Physicochemical properties of starch isolated from sago palm (metroxylon sagu) at different palm heights -- A cutting edge technology in rheological studies of thermal processing of polymers : measuring response to high temperature treatment using a high pressure cell -- AFM, microstructure and function -- Physicochemical characterisation of psyllium fibre.
• Publisher Details: Cambridge : RSC Pub
• Publication Date: 2008
• Extent: 1 online resource (xii, 584 pages), illustrations
• Subjects: 664.06; SCIENCE / Chemistry / Physical & Theoretical; Gums and resins -- Congresses; Stabilizing agents -- Congresses; Food additives -- Congresses; TECHNOLOGY & ENGINEERING -- Food Science; Food additives; Gums and resins; Stabilizing agents; Colloid chemistry; Electronic books; Conference papers and proceedings
• Languages: English
• ISBNs: 9781847558312; 1847558313
• Related ISBNs: 1847558313
• 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.