Food colloids, biopolymers and materials. (©2003)

• Record Type: Book
• Further Information: Note: Edited by Eric Dickinson, Ton van Vliet.
• Other Names: Dickinson, Eric; Vliet, Ton van; Food Colloids, Biopolymers and Materials
• Contents: "Food goes nano" : new horizons for food structure research -- Diffusing wave spectroscopy studies of gel formation -- Microstructural evolution of mixed gels and their rheological behaviour -- The formation and properties of biopolymer gels -- Physical and chemical interactions in pH-induced aggregation and gelation of whey proteins -- Fibril-based mesostructures and their rheological response -- Colloidal aggregation : mechanisms and implications -- Protease-induced nano-tubular gels from [alpha]-lactalbumin -- Macrostructure and viscosity of aggregating colloidal casein micelles under strong shearing forces -- Effect of surfactants on rheological properties of acid induced sodium caseinate emulsion gels -- Role of calcium phosphate in the high-pressure-induced gelation of milk -- Influence of pulsed electric field processing on the structure and gelation of egg white -- Comparing nucleation and crystallization behaviour in bulk and emulsified fat systems -- Impact of fine particles and their wettability on coalescence and phase inversion in sunflower oil + water systems -- Effects of stress relaxation in soy glycinin films on bubble dissolution and foam stability -- Measurement of bubble instability under conditions of rapid pressure change -- Failure behaviour of adsorbed protein layers : consequences for emulsion and foam stability -- Entering and spreading of protein-stabilized emulsion droplets at the expanding air-water interface -- Interfacial mechanisms underlying lipid damage of beer foam -- Dynamics of protein adsorption layers at liquid interfaces -- Static and dynamic properties of proteins adsorbed at three different liquid interfaces -- Adsorption properties and conformational aspects of proteins at the air-water interface measured by infra-red reflection absorption spectrometry -- Effect of ionic calcium on the flocculation and gelation of sodium caseinate oil-in- water emulsions -- In situ deformation of hydrated food samples -- Coil-helix transition of [iota]-carrageenan as a function of chain regularity : the effect of counterion valency -- Stability of spray-dried protein-stabilized emulsions : effects of different carbohydrate additives -- Glutenin macropolymer is a gel formed by particles : average particle size determines the gel rigidity -- Phase separation in mixed biopolymer systems -- Structure evolution during phase separation and gelation of biopolymer mixtures -- Effect of temperature and hydrodynamic conditions on structure and drop size in a phase-separated gelatin + dextran system -- Spatial distribution of mixed whey proteins at the air-water interface -- Soluble complexes of gum arabic with [alpha]-lactalbumin, and [beta]-lactoglobulin above the protein isoelectric point : analysis in terms of charge patches -- Complex coacervation of globular proteins and gum arabic -- Structure and properties of carrageenan + micellar casein mixtures -- Pressure effects on mixtures of hydrocolloids and milk proteins -- Influence of starch-flavour interactions on structural properties of aqueous starch dispersions -- Interfacial rheology and interfacial gelation partitioning -- Protein + small-molecule surfactant mixtures : thermodynamics of interactions and functionality -- Studying food colloids : past, present and future.
• Publisher Details: Cambridge : Royal Society of Chemistry
• Publication Date: 2003
• Copyright Date: 2003
• Extent: 1 online resource (x, 416 pages), illustrations
• Subjects: 664/.001/541345; Physical chemistry; Colloids -- Congresses; Food -- Composition -- Congresses; Biopolymers -- Congresses; Colloids -- Congresses; Food -- Composition -- Congresses; Biopolymers -- Congresses; Aliments -- Teneur en colloïdes -- Congrès; Aliments -- Composition -- Congrès; Biopolymères -- Congrès; Chemistry; TECHNOLOGY & ENGINEERING -- Food Science; Science; Biopolymers; Colloids; Food -- Composition; Química coloidal (congressos); Alimentos (composição;congressos); Composição de alimentos (congressos); Biopolímeros (congressos); Electronic books; Conference papers and proceedings
• Languages: English
• ISBNs: 9781847550835; 1847550835; 9781621987024; 1621987027
• Related ISBNs: 0854048715; 9780854048717
• Notes: Note: Includes bibliographical references.; 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.