Food Macromolecules and Colloids : Proceedings

Proceedings

By: D Lorient (Editor), Eric Dickinson (Editor)

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Hardcover | 1 December 1994 | Edition Number 1

At a Glance

Hardcover
380 Pages

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25.7 x 18.0 x 4.2

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Food macromolecules play a crucial role in the formulation of a wide range of food products such as beverages, bread, cheese, dressings, desserts, ice-cream, and spreads. This book presents the very latest research in the area and is unique in covering both proteins and polysaccharides in the same volume. Specifically it describes recent experimental and theoretical macromolecules in solutions, suspensions, gels, glasses, emulsions and foams. Food Macromolecules and Colloids takes a fundamental approach to complex systems, providing an understanding of the physico-chemical role of macromolecular interactions in controlling the behaviour of real and model food colloids. It gives special attention to adsorbed protein layers, the stability of emulsions and foams, and the viscoelasticity and phase behaviour of mixed polysaccharide systems, as well as to the rheology and microstructure of biopolymer gels, and the interaction of proteins with lipids and aroma compounds. This attractive, typeset publication gives exceptionally broad international coverage of the subject and will make interesting reading for postgraduates, lecturers and researchers with interests in food science, surface and colloid science and polymer science.

Industry Reviews

"...a well arranged collection of numerous short papers on diverse topics guaranteed to interest everyone concerned with the surface properties, the rheology and the organisation of dispersed food systems such as occur in all processed foods from bread and biscuits to ice cream and dairy desserts...This is a valuable text...This attractive typeset publication gives exceptionally broad international coverage to the subject and will make interesting reading for postgraduates, lecturers and researchers in food science and technology, surface and colloid science, and polymer science." * Food Australia June 1996 * "...A very useful addition to the literature on food macromolecules and colloids..." * Food Chemistry Vol 57 No 2 1996 *

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Non-Fiction Science Chemistry Physical Chemistry Engineering & Technology Biochemical Engineering Biotechnology Industrial Chemistry & Manufacturing Technologies Industrial Chemistry Food & Beverage Technology Organic Chemistry Polymer Chemistry

Recent Trends in Food Colloids Research	p. 1
Structure and Properties of Adsorbed Layers in Emulsions Containing Milk Proteins	p. 23
Structure of Proteins Adsorbed at an Emulsified Oil Surface	p. 34
A Phenomenological Model for the Dynamic Interfacial Behaviour of Adsorbed Protein Layers	p. 43
Association of Chymosin with Adsorbed Caseins	p. 50
Surface Activity and Competitive Adsorption of Milk Component 3 and Porcine Pancreatic Lipase at the Dodecane-Water Interface	p. 58
Application of Polymer Scaling Concepts to Purified Gliadins at the Air-Water Interface	p. 71
A Neutron Reflectivity Study of the Adsorption of [beta]-Casein at the Air-Water Interface	p. 77
Effect of Temperature on Lipid-Protein Interactions at the Oil-Water Interface	p. 81
Modification of the Interfacial Properties of Whey by Enzymic Hydrolysis of the Residual Fat	p. 85
Influence of Charge on the Adsorption of Proteins to Surfaces	p. 90
Surface Properties of the Milk Fat Globule Membrane: Competition between Casein and Membrane Material	p. 95
Surface-active Properties of Mixed Protein Films Containing Caseinate + Gelatin	p. 99
Protein Adsorption and Protein-Monoglyceride Interactions at Fluid-Fluid Interfaces	p. 103
Destabilization of Monoglyceride Monolayers at the Air-Water Interface: Structure and Stability Relationships	p. 109
Competitive Adsorption of Spherical Particles of Different Sizes by Molecular Dynamics	p. 114
Protein-Aroma Interactions	p. 123
Some Changes to the Properties of Milk Protein Caused by High-Pressure Treatment	p. 134
Surface Energy at the Ice-Solution Interface for Systems Containing Antifreeze Biopolymers	p. 141
Studies of Interactions between Casein and Phospholipid Vesicles	p. 146
Effect of Protein on the Retention and Transfer of Aroma Compounds at the Lipid-Water Interface	p. 154
Emulsifying and Oil-binding Properties of the Enzymic Hydrolysate of Bovine Serum Albumin	p. 164
Conformational Stability of Globular Proteins: A Differential Scanning Calorimetry Study of Whey Proteins	p. 167
Thermal Denaturation and Aggregation of [beta]-Lactoglobulin Studied by Differential Scanning Calorimetry	p. 171
Changes in Molecular Structure and Functionality during Purification and Denaturation of Faba Bean Proteins	p. 178
Microstructural, Physico-chemical, and Functional Properties of Commercial Caseinates	p. 182
Biochemical and Physico-chemical Characteristics of the Protein Constituents of Crab Analogues Prepared by Thermal Gelation or Extrusion Cooking	p. 189
Interactions between Fat Crystals and Proteins at the Oil-Water Interface	p. 194
Surface Structures and Surface-active Components in Food Emulsions	p. 201
On the Stability of Milk Protein-Stabilized Concentrated Oil-in-Water Food Emulsions	p. 215
Ultrasonic Studies of the Creaming of Concentrated Emulsions	p. 223
Formulation and Properties of Protein-Stabilized Water-in-Oil-in-Water Multiple Emulsions	p. 235
Effect of Non-Starch Polysaccharide on the Stability of Model Physiological Emulsions	p. 244
Investigation of the Function of Whey Protein Preparations in Oil-in-Water Emulsions	p. 248
Shear Induced Instability of Oil-in-Water Emulsions	p. 252
Surfactant-Protein Competitive Adsorption and Electrophoretic Mobility of Oil-in-Water Emulsions	p. 256
Osmotic Pressure of Emulsions Containing Polysaccharide + Non-ionic or Anionic Surfactants	p. 261
Interfacial and Stability Properties of Emulsions: Influence of Protein Heat Treatment and Emulsifiers	p. 269
Surface and Bulk Properties in Relation to Bubble Stability in Bread Dough	p. 277
Comparison of the Foaming and Interfacial Properties of Two Related Lipid-binding Proteins from Wheat in the Presence of a Competing Surfactant	p. 285
Reflectance Studies on Ice-Cream Models	p. 297
Disproportionation in Aerosol Whipped Cream	p. 309
Determination of Protein Foam Stability in the Presence of Polysaccharide	p. 312
Bubble Growth on an Active Site: Effect of the Cavity Volume	p. 316
Thermal Behaviour of Kappa-Carrageenan + Galactomannan Mixed Systems	p. 321
Whey Protein + Polysaccharide Mixtures: Polymer Incompatibility and Its Application	p. 328
Effect of Sodium Caseinate on Pasting and Gelation Properties of Wheat Starch	p. 340
Colloidal Stability and Sedimentation of Pectin-Stabilized Acid Milk Drinks	p. 349
Decrease of In Vitro Hydrolysis of Soybean Protein by Sodium Carrageenan	p. 356
The Importance of Biopolymers in Structure Engineering	p. 363
Physical Chemistry of Heterogeneous and Mixed Gels	p. 376
Investigation of Sol-Gel Transitions of [beta]-Lactoglobulin by Rheological and Small-angle Neutron Scattering Measurements	p. 390
High Pressure Gelation of Fish Myofibrillar Proteins	p. 400
Gelation of Protein Solutions and Emulsions by Transglutaminase	p. 410
Sintering of Fat Crystal Networks in Oils	p. 418
Thermal Gelation of Sunflower Proteins	p. 426
Binding of Calcium Ions by Pectins and Relationship to Gelation	p. 431
Heat-induced Denaturation and Aggregation of [beta]-Lactoglobulin: Influence of Sodium Chloride	p. 437
Mechanical Properties of Concentrated Food Gels	p. 447
Scaling Behaviour of Shear Moduli during the Formation of Rennet Milk Gels	p. 456
Sol-Gel Transition of [iota]-Carrageenan and Gelatin Systems: Dynamic Visco-elastic Characterization	p. 462
Effect of Retrogradation on the Structure and Mechanics of Concentrated Starch Gels	p. 472
Mechanical Properties of Thermo-reversible Gels in Relation to their Structure and the Conformations of their Macromolecules	p. 480
Effect of Hydrocolloid Concentration on Mechanical Behaviour of Orange Gels	p. 488
Effect of Starter Culture on Rheology of Yoghurt	p. 492
Rheology of Mixed Carrageenan Gels: Opposing Effects of Potassium and Iodide Ions	p. 495
Rheology of Semi-sweet Biscuit Doughs	p. 499
Bulk and Surface Rheological Properties of Wafer Batters	p. 503
Effect of Dry Ultra-fine Size Reduction on Physico-chemical Properties of Pea Starch	p. 507
Influence of Fat Globule Size on the Rheological Properties of a Model Acid Fresh Cheese	p. 512
Influence of Macromolecules on the Glass Transition in Frozen Systems	p. 519
Phenomenon of Enthalpy Relaxation at the Glass Transition Temperature in Granular Starches	p. 534
Kinetic Processes in Highly Viscous, Aqueous Carbohydrate Liquids	p. 543
Calculation of Glass Transition Temperature of Food Proteins and Plasticizer Effects of Different Ingredients	p. 552
Water Adsorption and Plasticization of Amylopectin Glasses	p. 556
Influence of Moisture Content on Glass Transition Temperature of the Amorphous Matrix in 'Xixona Turron'	p. 560
Phase Transitions of Tapioca Starch	p. 566
Concluding Remarks	p. 572
Subject Index	p. 575
Table of Contents provided by Blackwell. All Rights Reserved.

Food Macromolecules and Colloids : Proceedings

Proceedings

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Hardcover

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