| Structural Aspects of Some Functional Polysaccharides | p. 1 |
| On the Relation Structure-Properties of Some Polysaccharides Used in the Food Industry | p. 21 |
| Gelation of (Some) Seaweed Polysaccharides | p. 35 |
| The Specification of the Gum Arabic of Commerce | p. 45 |
| Hydrogels of Chitin and Chitosan | p. 65 |
| Molecular Weight Dependence of Antimicrobial Activity by Chitosan Oligomers | p. 71 |
| Characteristics and Applications of a Polyfructan Synthesized from Sucrose by Aspergillus Sydowi Conidia | p. 77 |
| Alginates and Gellan Gum: Complementary Gelling Agents | p. 83 |
| Gellan Gum: Production and Properties | p. 91 |
| Conformation and Physical Properties of Two Unusual Microbial Polysaccharides: Rhizobium Trifolii CPS and Levan | p. 97 |
| Rheological and Thermal Properties of Gellan Gum Gels | p. 105 |
| Selection of Gum Producing Alcaligenes sp. Strains | p. 109 |
| Molecular Association and Dissociation in Formation of Curdlan Gels | p. 113 |
| Food Applications of Curdlan | p. 119 |
| Rheology and DSC of Curdlan DMSO-Water Systems | p. 125 |
| Studies on Xanthan Structure by Scanning Tunnelling Microscopy | p. 131 |
| Xanthan Gum: A Multifunctional Stabiliser for Food Products | p. 135 |
| ESR Study on Spin-Labeled Xanthan Gum | p. 141 |
| Xanthan Gum Production from Brazilian Strains | p. 147 |
| Effect of Soluble Soybean Polysaccharide on Dispersion Stability of Acidified Milk Protein | p. 151 |
| "AI GEOK", A Unique Gel-Forming Polysaccharide of Ficus awkeotsang: Structure, Gelation Mechanism and Utilization of the Oligosaccharides | p. 157 |
| Gelling Properties of Acid-Modified Starches | p. 161 |
| The Effect of Low Levels of Antioxidants on the Swelling and Solubility of Cassava Starch | p. 167 |
| Physical Properties of Starch Pastes | p. 171 |
| Effects of Saccharides on Stabilities of Rice Starch Gels Correlation between Structure of Saccharides and Stabilizing Effects on Gel Structure | p. 175 |
| Effects of Molecular Weight on the Retrogradation of Amylose | p. 179 |
| Effect of DMSO on the Gelation of Amylose | p. 183 |
| Physicochemical Characterisation of Alginate from Malaysian Brown Seaweeds | p. 187 |
| Rheological Properties of Aqueous Solutions of Aubasidan | p. 193 |
| Influence of Small Additives of Aubasidan on Gel Formation in Aqueous Solutions of Red Seaweed Polysaccharides | p. 197 |
| Rheological and Organoleptic Properties of Food Hydrocolloids | p. 201 |
| Food Hydrocolloids in the Dairy Industry | p. 211 |
| Rheological Studies of Fish Proteins | p. 225 |
| Critical Behavior of Agarose Near the Sol-Gel Transition Point | p. 235 |
| Small-Angle Neutron Scattering Studies of Proteoglycan from Shark Fin Cartilage | p. 241 |
| Preparation of a Polyelectrolyte Complex Gel and Its pH-Dependent Swelling Behavior | p. 247 |
| Mechanical Properties of Foods in the Vicinity of Gelation Point | p. 251 |
| Interaction between Polyelectrolyte Inhibitors of Calcium Phosphate Formation and Calcium Ion | p. 255 |
| The Sol-Gel Transition of Food Macromolecules under High Pressure | p. 259 |
| Utilization of High Hydrostatic Pressure to Make Alginate Gels | p. 265 |
| Coagulation Behavior of Egg PC Vesicles with Different Particle Sizes | p. 269 |
| Functionality of Different Protein Products in Meat Emulsions with Reduced NaCl Content | p. 273 |
| Gelation of Low Density Lipoprotein (LDL) from Hen Egg Yolk during Freezing and Thawing | p. 279 |
| Effect of Starch on the Evaluation of Surimi Gels Made from Various Kinds of Fish Species | p. 285 |
| The Use and Control of Chemical Reactions to Enhance Gelation of Macromolecules in Heat Processed Foods | p. 289 |
| Mechanism of Wall Effect on Fluidity of Milk in a Capillary | p. 295 |
| Measurement of Fluid Viscosity and Gel Setting Point by a Hot-Wire Method | p. 301 |
| Effect of the Addition of High Methoxy Pectin on the Rheology and Colloidal Stability of Acid Milk Drinks | p. 307 |
| Changes in Firmness of Strawberry Fruit during Growth and Partial Purification of Its Polygalacturonase | p. 313 |
| Heat-Induced Transparent Gels of Globular Proteins | p. 317 |
| Thermodynamic Aspects of Food Protein Functionality | p. 327 |
| The Effect of Cooling on the Physicochemical Properties of Casein Micelle | p. 341 |
| Gelatine-Relating Structure and Chemistry to Functionality | p. 347 |
| Relationship between Rheological Properties and Conformational States of 7S Globulin from Soybeans at Acidic pH | p. 355 |
| Analysis and Practical Exploitation of the Molecular Bases for the Formation and Stabilisation of Protein Foams | p. 361 |
| Physical Modification of Proteins | p. 367 |
| Relationship between the Functional Properties and Microstructure of Food Protein Gel: Effects of Fatty Acid Salts | p. 371 |
| Gelation Mechanism of 11S Globulins of Soybeans by Ca[superscript +2]-Independent Transglutaminase | p. 375 |
| Moisture Sorption Characteristics of Steer Hide Collagen Fibers Treated with Calcium Hydroxide | p. 379 |
| Calcium Independent Transglutaminase Derived from a Microorganism: Its Characteristics and Capability in Protein Crosslinking and Gel Formation | p. 383 |
| Emulsion Stability | p. 387 |
| Proteins and Sugars Affecting the Zeta Potential and Stability of Dispersed Vesicular Globules in W/O/W Emulsions | p. 399 |
| Filler Effects of Oil Droplets on Physical Properties of Emulsion Gels | p. 409 |
| NMR Study on Lysophosphatidylcholine-Protein Interactions and Their Functional Properties | p. 415 |
| Emulsifying Properties of Bovine Serum Albumin and Its Enzymatic Hydrolyzate | p. 421 |
| Enhanced Emulsifying Ability of Food Surfactants by Addition of Lysophospholipids | p. 429 |
| Mixed Polysaccharide Gels Formed between Xanthan Gum and Glucomannan | p. 435 |
| Large Deformation Rheology of Mixed Gels of Konjac-Kappa Carrageenan | p. 451 |
| Rheological Study on a Mixed System of Konjac Glucomannan and Carrageenan: Effects of Molecular Weight of Konjac Glucomannan | p. 457 |
| Influence of Xanthan Gum Addition on Frozen Starch Paste Properties | p. 461 |
| Features of Protein-Starch Granule Conjugates | p. 467 |
| Rheology and DSC of Gellan-Agarose Mixed Gels | p. 473 |
| Physiological Aspects of Food Hydrocolloids | p. 477 |
| Evaluation of Short-Chain Fatty Acid Production in the Cecum of Fiber Fed Rats | p. 485 |
| Dietary Fiber Induced Changes in Bile Acid Conjugation and Taurine Metabolism in Rats | p. 491 |
| Anti-Hypertensive Substances in Viscous Material of Fermented Soybean (Natto) | p. 497 |
| Beneficial Effect of Dietary Fiber on Iron Bioavailability in Rats | p. 503 |
| Index | p. 507 |
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