Food colloids : interactions, microstructure and processing /: interactions, microstructure and processing. (2005)

• Record Type: Book
• Further Information: Note: Edited by Eric Dickinson.
• Other Names: Dickinson, Eric
• Contents: Gels and gelation : rheology, structure and texture perception in food protein gels -- Mechanism of acid coagulation of milk studied by a multi-technique approach -- Rheology of acid skim milk gels -- Linear and non-linear rheological properties of [beta]-lactoglobulin gels in relation to their microstructure -- Gelation of bovine serum albumin in the presence of low-methoxyl pectin: effects of Na+ and Ca2+ on rheology and microstructure -- Colloidal interactions : stabilization of food colloids by polymers -- Self-consistent-field studies of mediated steric interactions in mixed protein + polysaccharide solutions -- Probing emulsion droplet interactions at the single droplet level -- Adsorbed layers : formation and properties of adsorbed protein films : importance of conformational stability -- Thermodynamic and adsorption kinetic studies of protein + surfactant mixtures -- Computer simulation of interfacial structure and large-deformation rheology during competitive adsorption of proteins and surfactants -- Molecular interactions in mixed protein + ionic surfactant interfaces -- Conformational changes of ovalbumin adsorbed at the air-water interface and properties of the interfacial film -- Displacement of [beta]-casein from the air-water interface by phospholipids -- Protein functionality and aggregation : milk protein functionality in food colloids -- Aggregation and gelation of casein sub-micelles -- Caseinate interactions in solution and in emulsions : effects of temperature, pH and calcium ions -- Nanorheological properties of casein -- Whey protein aggregation studies by ultrasonic spectroscopy -- Critical concentration for fibrillar aggregation of bovine [beta]-lactoglobulin -- Properties of fibrillar food protein assemblies and their percolating networks -- Foams and emulsions : disproportionation kinetics of air bubbles stabilized by food proteins and nanoparticles -- Coarsening and rheology of casein and surfactant foams -- Interfacial and foam stabilization properties of [beta]-lactoglobulin-acacia gum electrostatic complexes -- Interactions between [beta]-lactoglobulin and polysaccharides at the air-water interface and the influence on foam properties -- Proposing a relationship between the spreading coefficient and the whipping time of cream -- Utilization of a layer-by-layer electrostatic deposition technique to improve food emulsion properties -- Sensory perception : perceiving the texture of a food : biomechanical and cognitive mechanisms and their measurement -- Colloidal behaviour of food emulsions under oral conditions -- Sensory perception of salad dressings with varying fat content, oil droplet size, and degree of aggregation -- Acoustic emission from crispy/crunchy foods to link mechanical properties and sensory perception -- Structure control and processing : solubilization and bioavailability of nutraceuticals by new self-assembled nanosized liquid structures in food systems -- Particle dynamics in a transient gel network : ageing of a monodisperse emulsion -- Gels, particle mobility, and diffusing wave spectroscopy : a cautionary tale -- Small-angle static light-scattering study of associative phase separation kinetics in [beta]-lactoglobulin + xanthan gum mixtures under shear -- Break-up and coalescence of bubbles in agitated protein solutions at high air volume fraction.
• Publisher Details: Cambridge : Royal Society of Chemistry
• Publication Date: 2005
• Extent: 1 online resource (x, 497 pages), illustrations
• Subjects: 664; Colloid chemistry; Colloids -- Congresses; Food -- Composition -- Congresses; Food -- Analysis -- Congresses; Aliments -- Analyse -- Congrès; Colloïdes -- Congrès; Aliments -- Composition -- Congrès; TECHNOLOGY & ENGINEERING -- Food Science; Chemistry; Science; Colloids; Food -- Analysis; Food -- Composition; Electronic books; Conference papers and proceedings
• Languages: English
• ISBNs: 9781847552389; 1847552382; 9781628704648; 1628704640
• Related ISBNs: 0854046380
• 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.