Food Colloids,9780854048502

Food Colloids

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ISBN13: 9780854048502
ISBN10: 0854048502
Format: Hardcover
Pub. Date: 2001-08-01
Publisher(s): Royal Society of Chemistry
List Price: $126.00

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Summary

"Food Colloids: Fundamentals of Formulation" describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, dispersions, gels and foams. The coverage includes authoritative overviews of conceptual issues as well as descriptions of new experimental techniques and recent food colloids research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystallization processes, surface rheology, protein-lipid interactions and mixed biopooymer systems. This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.

Table of Contents

New Techniques
Surface Quasi-Flastic Light Scattering: A Probe of Interfacial Rheology
3(10)
I. Hopkinson
Scratching the Surface: Imaging Interfacial Structure using Atomic Force Microscopy
13(9)
A.R. Mackie
A. P. Gunning
P.J. Wilde
V.J. Morris
Application of Brewster Angle Microscopy to the Analysis of Proteins and Lipids at the Air-Water Interface
22(14)
J.M. Rodriguez Patino
C. Carrera Sanchez
M.R. Rodriguez Nino
M.C. Fernandez
Dynamic Interactions between Adsorbed Protein Layers from Colloidal Particle Scattering in Shear Flow
36(19)
E. Dickinson
B.S. Murray
M. Whittle
J. Chen
Emulsions, Dispersions and Foams
Foams and Antifoams
55(18)
P.R. Garrett
Stability of Oil-in-Water Emulsions Containing Protein
73(18)
I.B. Ivanov
E. S. Basheva
T. D. Gurkov
A. D. Hadjiiski
L. N. Arnaudov
N.D. Vassileva
S.S. Tcholakova
B.E. Campbell
Stabilization of Emulsion Films and Emulsions by Surfactant--Polyelectrolyte Complexes
91(12)
V.G. Babak
Colloidal Dispersions Based on Solid Lipids
103(13)
K. Westesen
M. Drechsler
H. Bunjes
Coalescence Processes in Emulsions
116(9)
T. Danner
H. Schubert
Mechanisms of Coalescence in Highly Concentrated Protein-Stabilized Emulsions
125(8)
G. A. van Aken
T. van Vliet
Water-in-Oil-in-Water Multiple Emulsions Stabilized by Polymeric and Natural Emulsifiers
133(11)
M. Akhtar
E. Dickinson
Creaming and Rheology of Oil-in-Water Emulsions
144(8)
M. Robins
P. Manoj
D. Hibberd
A. Watson
A. Fillery-Travis
Crytallization in Food Emulsions
152(13)
M.J.W. Povey
S.A. Hindle
K. W. Smith
Interfacial Properties
Molecular Basis of Proteing Adsorption at Fluid-Fluid Interfaces
165(16)
S. Damodaran
C. S. Rao
Dialational and Shear Rheology of Protein Layers at the Water--Air Interface
181(10)
T.D. Gurkov
J.T. Petkov
B. Campbell
R.P. Browankar
Dilational Viscoelasticity of Spread and Adsorbed Polymer Films
191(7)
B.A. Noskov
A. V. Akientiev
D.A. Alexandrov
G. Loglio
R. Miller
Influence of Lipids on Interfacial Dilatational Behaviour of Adsorbed β-Lactoglobulin Layers
198(12)
R. Wustneck
B. Moser
V. V. Karageorgieva
G. Muschiolik
L. Brehmer
Theory of Protein Penetration into Two-Dimensional Aggregating Lipid Monolayers
210(13)
V.B. Fainerman
R. Miller
D. Vollhardt
Surface Rheological Properties of Soy Glycinin: Gel Layer Formation and Conformational Aspects
223(10)
M. Bos
A. Martin
J. Bikker
T. van Vliet
Effect of Starch Components and Derivatives on the Surface Behaviour of a Mixture of Protein and Small-Molecule Surfactants
233(12)
M. G. Semenova
M.S. Myasoedova
A.S. Antipova
Protein Structure and Interactions
Effects of Agitation on Proteins
245(10)
P. Walstra
Spectroscopic Investigation of Proteins at Oil-Water Interfaces
255(7)
G.R. Brunett
F.A. Husband
P.J. Wilde
N. Wellner
P.S. Belton
Functional Properties of Peptides Derived from Wheat Storage Proteins by Limited Enzymatic Hydrolysis and Ultrafiltration
262(10)
C. Larre
B. Huchet
S. Berot
Y. Popineau
Effects of Sugars in Protecting the Functional Properties of Dried Proteins
272(10)
B.S. Murray
H.-J. Liang
S. Bone
E.C. Lopez-Diez
Binding Properties of Vanillin to Whey Proteins: Effect on Protein Conformational Stability and Foaming Properties
282(11)
P. Relkin
J. Vermersh
Complex Formation of Faba Bean Legumin with Chitosan: Surface Activity and Emulsion Properties of Complexes
293(11)
I.G. Plashchina
T.A. Marachkovskaya
A.N. Danilenko
G.O. Kozhevnikov
N.Yu. Starodubrovskaya
E.E. Braudo
K.D. Schwenke
Effect of Polysaccharides on Colloidal Stability in Dairy Systems
304(11)
J.-L. Doublier
S. Bourriot
C. Garnier
Influence of High Pressure Processing on Protein-Polysaccharide Interactions in Emulsions
315(8)
V.B. Galazka
E. Dickinson
D.A. Ledward
Structural Modification of β-Lactoglobulin as Induced by Complex Coacervation with Acacia Gum
323(9)
C. Schmitt
C. Sanchez
S. Despond
D. Renard
P. Robert
J. Hardy
Effect of Heat and Shear on β-Lactoglobulin--Acacia Gum Complex Coacervation
332(13)
C. Sanchez
S. Despond
C. Schmitt
J. Hardy
Aggregation and Gelation
Factors Influencing Acid-Induced Gelation of Skim Milk
345(7)
D.S. Horne
Enzymic Crosslinking for Producing Casein Gels
352(6)
C. Schorsch
M. G. Jones
I. T. Norton
Aggregation and Gelation of Whey Proteins: Specific Effect of Divalent Cations?
358(11)
S.P.F.M. Roefs
H.A. Peppelman
Effect of Emulsifiers on the Aggregation of β-Lactoglobulin
369(7)
M. Langton
A.-M. Hermansson
Bulk and Interfacial Sol--Gel Transitions in Systems Containing Gelatin
376(8)
V.N. Izmailova
G.P. Yampolskaya
S.M. Levachev
S.R. Derkatch
Z.D. Tulovskaya
N.G. Voronko
Protein-Based Emulsion Gels: Effects of Interfacial Properties and Temperature
384(8)
J. Chen
E. Dickinson
H. S. Lee
W.P. Lee
Mixed Biopolymer Gel Systems of β-Lactoglobulin and Non-Gelling Gums
392(12)
R. Baeza
A.M.R. Pilosof
Stability and Gelation of Carrageenan + Skim Milk Mixtures: Influence of Temperature and Carrageenan Type
404(9)
V. Langendorff
G. Cuvelier
C. Michon
B. Launay
A. Parker
C.G. de Kruif
Subject Index 413

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