Food Polymers, Gels and Colloids

✍ Scribed by E. Dickinson (Eds.)

• Publisher: Woodhead Publishing
• Year: 1991
• Tongue: English
• Leaves: 579
• Edition: 1
• Category: Library

✦ Synopsis

Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particles are relatively well known. This volume consists of a collection of papers delivered at a conference on food colloids, the main theme of which was the role of food macromolecules in determining the stability, structure, texture and rheology of food colloids, with particular reference to gelling behaviour and interactions between macromolecules and interfaces. A feature of the collection is the wide range of physico-chemical techniques now being used to address problems in this field

✦ Table of Contents

Content:
Front Matter, Page iii
Copyright, Page iv
Preface, Pages v-vi, E. Dickinson
Aggregation Mechanisms in Food Colloids and the Role of Biopolymers, Pages 1-21, A. Lips, I.J. Campbell, E.G. Pelan
Conformation and Physical Properties of the Bacterial Polysaccharides Gellan, Welan, and Rhamsan, Pages 22-33, Geoffrey Robinson, Charles E. Manning, Edwin R. Morris
Recent Developments in Polyelectrolyte Adsorption: Theory and Experiment, Pages 34-46, G.J. Fleer
Probe Studies of the Gelation of Gelatin using the Forced Rayleigh Scattering Technique, Pages 47-64, William G. Griffin, Mary C.A. Griffin
Interactions between Small Amphipathic Molecules and Proteins, Pages 65-80, M.N. Jones, A. Brass
Surface Adsorption Studies of Amino-acids and Proteins at a Platinum Electrode, Pages 81-95, Sharon G. Roscoe
Preliminary Studies of β-Lactoglobulin Adsorbed on Polystyrene Latex, Pages 96-112, A.R. Mackie, J. Mingins, R. Dann, A.N. North
Dimensions and Possible Structures of Milk Proteins at Oil–Water Interfaces, Pages 113-122, Douglas G. Dalgleish, Jeffrey Leaver
Phase Diagrams of Mixed Soybean Phospholipids, Pages 123-131, Björn Bergenståhl
Stability of Food Emulsions Containing both Protein and Polysaccharide, Pages 132-146, Eric Dickinson, Stephen R. Euston
Function of α-Tending Emulsifiers and Proteins in Whippable Emulsions, Pages 147-158, J.M.M. Westerbeek, A. Prins
Importance of Peptides for Food Emulsion Stability, Pages 159-170, Zahur U. Haque
Monitoring Crystallization in Simple and Mixed Oil-in-Water Emulsions using Ultrasonic Velocity Measurement, Pages 171-179, Eric Dickinson, Michael I. Goller, D. Julian McClements, Malcolm J.W. Povey
Reactivity of Food Preservatives in Dispersed Systems, Pages 180-193, B.L. Wedzicha, A. Zeb, S. Ahmed
Biochemical and Physical Analysis of Beers—Roles for Macromolecular Species in Foam Stabilization at Dispense, Pages 194-206, Tom J. Leeson, Maria Velissariou, Andrew Lyddiatt
On Static Drainage of Protein-Stabilized Foams, Pages 207-226, Ganesan Narsimhan
Factors affecting the Formation and Stabilization of High-Fat Foams, Pages 227-231, E.C. Needs, B.E. Brooker
Behaviour of Low-Calorie Spreads Based on Protein-Stabilized Oil-in-Water Systems, Pages 232-243, G. Muschiolik
Creaming in Flocculated Oil-in-Water Emulsions, Pages 244-261, Sarah J. Gouldby, Paul A. Gunning, David J. Hibberd, Margaret M. Robins
Computer Simulations of the Flow of Deformable Particles, Pages 262-271, G.C. Barker, M.J. Grimson
Molecular Diffusion at Interfaces and its Relationship to Disperse Phase Stability, Pages 272-276, David C. Clark, Mark Coke, Peter J. Wilde, David R. Wilson
Melting and Glass/Rubber Transitions of Starch Polysaccharides, Pages 277-288, Mary A. Whittam, Timothy R. Noel, Stephen G. Ring
Calorimetric Study of the Glass Transition Occurring in Sucrose Solutions, Pages 289-300, M.J. Izzard, S. Ablett, P.J. Lillford
Small-angle X-Ray Scattering and Differential Scanning Calorimetry from Starch and Retrograded Starch, Pages 301-309, R.E. Cameron, A.M. Donald
Weak and Strong Polysaccharide Gels, Pages 310-321, V.J. Morris
Structural and Mechanical Properties of Biopolymer Gels, Pages 322-338, A.H. Clark
Mixed Gels Formed with Konjac Mannan and Xanthan Gum, Pages 339-348, P.A. Williams, S.M. Clegg, D.H. Day, G.O. Phillips, K. Nishinari
Flow and Viscoelastic Properties of Mixed Xanthan Gum + Galactomannan Systems, Pages 349-356, Jean-Louis Doublier, Geneviève Llamas
Concentration Dependence of Gelation Time, Pages 357-368, Simon B. Ross-Murphy
On the Fractal Nature of Particle Gels, Pages 369-382, Pieter Walstra, Ton van Vliet, Leon G.B. Bremer
Mechanical Properties and Structure of Model Composite Foods, Pages 383-391, Keith R. Langley, Margaret L. Green, Brian E. Brooker
Fracture and Yielding of Gels, Pages 392-403, T. van Vliet, H. Luyten, P. Walstra
Light Scattering Studies of Milk Gel Systems, Pages 404-414, David S. Horne
Relationships between Sensory Perception of Texture and the Psychophysical Properties of Processed Cheese Analogues, Pages 415-431, Richard J. Marshall
Discussion, Pages 432-449
Food Polymers, Gels, and Colloids—A Teacher's View, Pages 450-468, G. Stainsby
Steric Interactions between Microemulsion Droplets in a Plastic-Crystalline Phase, Pages 469-476, David C. Steytler, Julian Eastoe, Brian H. Robinson, John C. Dore
Foaming Properties of Well Defined Protein Systems, Pages 477-481, Maria Velissariou, Andrew Lyddiatt
Interaction between Polystyrene Latices and Catalase: Primarily Ionic or Hydrophobic?, Pages 482-484, J. Stone-Masui, P. Steenhoudt, L. Marteaux, W.E.E. Stone
Competitive Adsorption of β-Lactoglobulin in Mixed Protein Emulsions, Pages 485-489, Douglas G. Dalgleish, Susan E. Euston, Josephine A. Hunt, Eric Dickinson
Effect of Molecular Weight on the Emulsifying Behaviour of Gum Arabic, Pages 490-493, Eric Dickinson, Vanda B. Galazka, Douglas M.W. Anderson
Bridging Flocculation in Emulsions Made with a Mixture of Protein + Polysaccharide, Pages 494-497, Eric Dickinson, Vanda B. Galazka
Emulsifying and Surface Properties of the 11S and 7S Globulins of Soybean, Pages 498-502, Eric Dickinson, Yasuki Matsumura
Effect of Ethanol on the Foaming of Food Macromolecules, Pages 503-507, Maqsood Ahmed, Eric Dickinson
Gelation in a Synthetic Polypeptide System, Pages 508-512, J.C. Horton, A.M. Donald
Electrokinetic Properties of Gels, Pages 513-518, T.J. Lewis, J.P. Llewellyn, M.J. van der Sluijs
New Improved Method for Measuring the Surface Dilational Modulus of a Liquid, Pages 519-522, J.J. Kokelaar, A. Prins, M. de Gee
Application of Fractal Aggregation Theory to the Heat Coagulation of Milk Products, Pages 523-526, J.A. Nieuwenhuijse, P. Walstra
Sedimentation in Aqueous Xanthan + Galactomannan Mixtures, Pages 527-530, H. Luyten, T. van Vliet, W. Kloek
Molecular Motion in Carbohydrate + Water Mixtures in the Liquid and Glassy States as Studied by Spin-probe ESR, Pages 531-536, M.J.G.W. Roozen, M.A. Hemminga
Mechanical Properties of Wheat Starch Plasticized with Glucose and Water, Pages 537-541, Anne-Louise Ollett, Roger Parker, Andrew C. Smith
Structure of Microemulsion-based Organo-Gels, Pages 542-545, Peter J. Atkinson, Brian H. Robinson, Malcolm J. Grimson, Richard K. Heenan, Andrew M. Howe
Factors affecting the Formation and Stabilization of Gas Cells in Bread Doughs, Pages 546-548, J. Castle, S.S. Sahi
Galactomannans as Emulsifiers, Pages 549-556, Dov Reichman, Nissim Garti
Computer Simulation of Macromolecular Adsorption, Pages 557-563, Eric Dickinson, Stephen R. Euston
Models of Protein Adsorption at Gas–Liquid Interfaces, Pages 564-570, Roger Douillard, Jacques Lefebvre, Vinh Tran
Interactions between Whey Proteins and Lipids in Emulsions, Pages 571-575, B. Closs, M. Le Meste, J.-L. Courthaudon, B. Colas, D. Lorient