| Rheology, structure and texture perception in food protein gels | p. 3 |
| Mechanism of acid coagulation of milk studied by a multi-technique approach | p. 16 |
| Rheology of acid skim milk gels | p. 26 |
| Linear and non-linear rheological properties of [beta]-lactoglobulin gels in relation to their microstructure | p. 37 |
| Gelation of bovine serum albumin in the presence of low-methoxyl pectin : effects of Na[superscript +] and Ca[superscript 2+] on rheology and microstructure | p. 48 |
| Stabilization of food colloids by polymers | p. 61 |
| Self-consistent-field studies of mediated steric interactions in mixed protein + polysaccharide solutions | p. 74 |
| Probing emulsion droplet interactions at the single droplet level | p. 85 |
| Formation and properties of adsorbed protein films : importance of conformational stability | p. 99 |
| Thermodynamic and adsorption kinetic studies of protein + surfactant mixtures | p. 120 |
| Computer simulation of interfacial structure and large-deformation rheology during competitive adsorption of proteins and surfactants | p. 131 |
| Molecular interactions in mixed protein + ionic surfactant interfaces | p. 143 |
| Conformational changes of ovalbumin adsorbed at the air-water interface and properties of the interfacial film | p. 152 |
| Displacement of [beta]-casein from the air-water interface by phospholipids | p. 160 |
| Milk protein functionality in food colloids | p. 179 |
| Aggregation and gelation of casein sub-micelles | p. 194 |
| Caseinate interactions in solution and in emulsions: effects of temperature, pH and calcium ions | p. 209 |
| Nanorheological properties of casein | p. 218 |
| Whey protein aggregation studies of ultrasonic spectroscopy | p. 230 |
| Critical concentration for fibrillar aggregation of bovine [beta]-lactoglobulin | p. 237 |
| Properties of fibrillar food protein assemblies and their percolating networks | p. 247 |
| Disproportionation kinetics of air bubbles stabilized by food proteins and nanoparticles | p. 259 |
| Coarsening and rheology of casein and surfactant foams | p. 273 |
| Interfacial and foam stabilization properties of [beta]-lactoglobulin-acacia gum electrostatic complexes | p. 284 |
| Interactions between [beta]-lactoglobulin and polysaccharides at the air-water interface and the influence on foam properties | p. 301 |
| Proposing a relationship between the spreading coefficient and the whipping time of cream | p. 317 |
| Utilization of a layer-by-layer electrostatic deposition technique to improve food emulsion properties | p. 326 |
| Perceiving the texture of a food : biomechanical and cognitive mechanisms and their measurement | p. 339 |
| Colloidal behaviour of food emulsions under oral conditions | p. 356 |
| Sensory perception of salad dressings with varying fat content, oil droplet size, and degree of aggregation | p. 367 |
| Acoustic emission from crispy/crunchy foods to link mechanical properties and sensory perception | p. 380 |
| Solubilization and bioavailability of nutraceuticals by new self-assembled nanosized liquid structures in food systems | p. 395 |
| Particle dynamics in a transient gel network - ageing of a monodisperse emulsion | p. 420 |
| Gels, particle mobility, and diffusing wave spectroscopy - a cautionary tale | p. 432 |
| Small-angle static light-scattering study of associative phase separation kinetics in [beta]-lactoglobulin + xanthan gum mixtures under shear | p. 443 |
| Break-up and coalescence of bubbles in agitated protein solutions at high air volume fraction | p. 466 |
| Table of Contents provided by Blackwell. All Rights Reserved. |
![Ready for Dessert : My Best Recipes [A Baking Book] - David Lebovitz](https://www.booktopia.com.au/covers/200/9780593836293/1075/ready-for-dessert.jpg)
