Food Colloids

Name: Food Colloids
Brand: Royal Society Of Chemistry
Price: 417.75 AUD

Interactions, Microstructure and Processing

By: Eric Dickinson (Editor)

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Hardcover | 11 February 2005

At a Glance

Hardcover
508 Pages

Dimensions(cm)
23.5 x 16.51 x 3.18

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Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life of multiphase food materials.

This book provides essential new findings by experts in the field on specific topics including: the interfacial rheological properties of proteins; the use of microscopy and image analysis to probe structure and phase transitions; the control of colloidal stability during thermal and mechanical processing; the interactions of proteins with polysaccharides and emulsifiers; the incorporation of neutraceuticals into food colloids; and the consumer perception of taste and texture.

Food Colloids: Interactions, Microstructure and Processing provides a link between current research on the fundamental physical chemistry of colloidal systems and the requirements of the food technologist to use modern colloid science in new product formulation. It is suitable for postgraduates and researchers, both in industry and academia.

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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.

Food Colloids

Interactions, Microstructure and Processing

At a Glance

Hardcover

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