Food Polymers, Gels and Colloids

✍ Scribed by E Dickinson

• Publisher: Woodhead Publishing
• Year: 1991
• Tongue: English
• Leaves: 586
• 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 behavior 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

00-front-matter.pdf......Page 1
01-Aggregation Mechanisms in Food Colloids and the.pdf......Page 12
02-Conformation and Physical Properties of the.pdf......Page 33
03-Recent Developments in Polyelectrolyte.pdf......Page 45
04-Probe Studies of the Gelation of Gelatin using the.pdf......Page 58
05-Interactions between Small Amphipathic Molecules.pdf......Page 76
06-Surface Adsorption Studies of Amino-acids and.pdf......Page 92
07-Preliminary Studies of P-Lactoglobulin Adsorbed.pdf......Page 107
08-Dimensions and Possible Structures of Milk.pdf......Page 124
09-Phase Diagrams of Mixed Soybean Phospholipids.pdf......Page 134
10-Stability of Food Emulsions Containing both.pdf......Page 143
11-Function of a-Tending Emulsifiers and Proteins in.pdf......Page 158
12-Importance of Peptides for Food Emulsion Stability.pdf......Page 170
13-Monitoring Crystallization in Simple and Mixed.pdf......Page 182
14-Reactivity of Food Preservatives in Dispersed.pdf......Page 191
15-Biochemical and Physical Analysis of Beers-Roles.pdf......Page 205
16-On Static Drainage of Protein-Stabilized Foams.pdf......Page 218
17-Factors affecting the Formation and Stabilization of.pdf......Page 238
18-Behaviour of Low-Calorie Spreads Based on.pdf......Page 243
19-Creaming in Flocculated Oil-in-Water Emulsions.pdf......Page 255
20-Computer Simulations of the Flow of Deformable.pdf......Page 273
21-Molecular Diffusion at Interfaces and its.pdf......Page 283
22-Melting and Glass-Rubber Transitions of Starch.pdf......Page 288
23-Calorimetric Study of the Glass Transition.pdf......Page 300
24-Small-angle X-Ray Scattering and Differential.pdf......Page 312
25-Weak and Strong Polysaccharide Gels.pdf......Page 321
26-Structural and Mechanical Properties of.pdf......Page 333
27-Mixed Gels Formed with Konjac Mannan and.pdf......Page 350
28-Flow and Viscoelastic Properties of Mixed Xanthan.pdf......Page 360
29-Concentration Dependence of Gelation Time.pdf......Page 368
30-On the Fractal Nature of Particle Gels.pdf......Page 380
31-Mechanical Properties and Structure of Model.pdf......Page 394
32-Fracture and Yielding of Gels.pdf......Page 403
33-Light Scattering Studies of Milk Gel Systems.pdf......Page 415
34-Relationships between Sensory Perception of.pdf......Page 426
35-Discussions.pdf......Page 443
36-Food Polymers, Gels, and Colloids-A Teacher’s.pdf......Page 461
37-Steric Interactions between Microemulsion.pdf......Page 480
38-Foaming Properties of Well Defined Protein.pdf......Page 488
39-Interaction between Polystyrene Latices and.pdf......Page 493
40-Competitive Adsorption of P-Lactoglobulin in.pdf......Page 496
41-Effect of Molecular Weight on the Emulsifying.pdf......Page 501
42-Bridging Flocculation in Emulsions Made with a.pdf......Page 505
43-Emulsifying and Surface Properties of the 11s and.pdf......Page 509
44-Effect of Ethanol on the Foaming of Food.pdf......Page 514
45-Gelation in a Synthetic Polypeptide System.pdf......Page 519
46-Electrokinetic Properties of Gels.pdf......Page 524
47-New Improved Method for Measuring the Surface.pdf......Page 530
48-Application of Fractal Aggregation Theory to the.pdf......Page 534
49-Sedimentation in Aqueous Xanthan.pdf......Page 538
50-Molecular Motion in Carbohydrate + Water.pdf......Page 542
51-Mechanical Properties of Wheat Starch Plasticized.pdf......Page 548
52-Structure of Microemulsion-based Organo-Gels.pdf......Page 553
53-Factors affecting the Formation and Stabilization of Gas Cells in Bread Doughs.pdf......Page 557
54-Galactomannans as Emulsifiers.pdf......Page 560
55-Computer Simulation of Macromolecular.pdf......Page 568
56-Models of Protein Adsorption at Gas-Liquid.pdf......Page 575
57-Interactions between Whey Proteins and Lipids in.pdf......Page 582