Food colloids : fundamentals of formulation /: fundamentals of formulation. (©2001)

• Record Type: Book
• Further Information: Note: Edited by Eric Dickinson, Reinhard Miller.
• Other Names: Dickinson, Eric; Miller, Reinhard; Food Colloids 2000: Fundamentals of Formulation
• Contents: Surface quasi-elastic light scattering : a probe of interfacial rheology -- Scratching the surface : imaging interfacial structure using atomic force microscopy -- Application of Brewster angle microscopy to the analysis of proteins and lipids at the air-water interface -- Dynamic interaction between adsorbed protein layers from colloidal particle scattering in shear flow -- Foams and antifoams -- Stability of oil-in water emulsions containing protein -- Stabilization of emulsion films and emulsions by surfactant-polyelectrolyte complexes -- Colloidal dispersions based on solid lipids -- Coalescence processes in emulsions -- Mechanisms of coalescence in highly concentrated protein-stabilized emulsions -- Water-in-oil-in-water multiple emulsions stabilized by polymeric and natural emulsifiers -- Creaming and rheology of oil-in-water emulsions -- Crystallization in food emulsions -- Molecular basis of protein adsorption at fluid-fluid interfaces -- Dilatational and shear rheology of protein layers at the water-air interface -- Dilational viscoelasticity of spread and adsorbed polymer films -- Influence of lipids on interfacial dilatational behaviour of adsorbed [beta]-lactoglobulin layers -- Theory of protein penetration into two-dimensional aggregating lipid monolayers -- Surface rheological properties of soy glycinin : gel layer formation and conformational aspects -- Effect of starch components and derivatives on the surface behaviour of a mixture of protein and small-molecule surfactants -- Effects of agitation on proteins -- Spectroscopic investigation of proteins at oil-water interfaces -- Functional properties of peptides derived from wheat storage proteins by limited enzymatic hydrolysis and ultrafiltration -- Effects of sugars in protecting the functional properties of dried proteins -- Binding properties of vanillin to whey proteins : effect on protein conformational stability and foaming properties -- Complex formation of faba bean legumin with chitosan : activity and emulsion properties of complexes -- Effect of polysaccharides on colloidal stability in dairy systems -- Influence of high pressure processing on protein-polysaccharide interactions in emulsions -- Structural modification of [beta]-lactoglobulin as induced by complex coacervation with acacia gum -- Effect of heat and shear on [beta]-lactolobulin-acacia gum complex coacervation -- Factors influencing acid-induced gelation of skim milk -- Enzymic crosslinking for producing casein gels -- Aggregation and gelation of whey proteins : specific effect of divalent cations? -- Effect of emulsifiers on the aggregation of [beta]-lactoglobulin -- Bulk and interfacial sol-gel transitions in systems containing gelatin -- Protein-based emulsion gel : effects of interfacial properties and temperature -- Mixed biopolymer gel systems of [beta]-lactoglobulin and non-gelling gums -- Stability and gelation of carrageenan + skim milk mixtures : influence of temperature and carrageenan type.
• Publisher Details: Cambridge : Royal Society of Chemistry
• Publication Date: 2001
• Copyright Date: 2001
• Extent: 1 online resource (x, 424 pages), illustrations
• Subjects: 664.001/54135; Colloid chemistry; Colloids -- Congresses; Food -- Composition -- Congresses; Food -- Analysis; Food -- Composition; Chemistry; TECHNOLOGY & ENGINEERING -- Food Science; Science; Colloids; Food -- Composition; Electronic books; Conference papers and proceedings
• Languages: English
• ISBNs: 9781847550842; 1847550843; 9781628701258; 1628701250
• Related ISBNs: 9780854048502; 0854048502
• Notes: Note: Includes bibliographical references and index.; Note: Print version record.
• 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.