|
" Food colloids, biopolymers and materials "
edited by Eric Dickinson, Ton van Vliet.
| Document Type
|
:
|
BL
|
| Record Number
|
:
|
607608
|
| Doc. No
|
:
|
dltt
|
| Main Entry
|
:
|
Food Colloids, Biopolymers and Materials(2002 :, Wangeningen Centre for Food Sciences)
|
| Title & Author
|
:
|
Food colloids, biopolymers and materials\ edited by Eric Dickinson, Ton van Vliet.
|
| Publication Statement
|
:
|
Cambridge :: Royal Society of Chemistry,, c2003.
|
| Series Statement
|
:
|
Special publication ;; no. 284.
|
| Page. NO
|
:
|
1 online resource (x, 416 p.) :: ill.
|
| ISBN
|
:
|
9781847550835 (electronic bk.)
|
|
|
:
|
: 1847550835 (electronic bk.)
|
|
|
:
|
: 9781621987024 (electronic bk.)
|
|
|
:
|
: 1621987027 (electronic bk.)
|
|
|
:
|
0854048715
|
|
|
:
|
9780854048717
|
| Notes
|
:
|
"The proceedings of the conference Food Colloids, Biopolymers and Materials, held at the Wageningen Centre for Food Sciences, Wageningen, The Netherlands, on 14-17 April, 2002"--T.p. verso.
|
| Bibliographies/Indexes
|
:
|
Includes bibliographical references.
|
| Contents
|
:
|
"Food goes nano" : new horizons for food structure research -- Diffusing wave spectroscopy studies of gel formation -- Microstructural evolution of mixed gels and their rheological behaviour -- The formation and properties of biopolymer gels -- Physical and chemical interactions in pH-induced aggregation and gelation of whey proteins -- Fibril-based mesostructures and their rheological response -- Colloidal aggregation : mechanisms and implications -- Protease-induced nano-tubular gels from [alpha]-lactalbumin -- Macrostructure and viscosity of aggregating colloidal casein micelles under strong shearing forces -- Effect of surfactants on rheological properties of acid induced sodium caseinate emulsion gels -- Role of calcium phosphate in the high-pressure-induced gelation of milk -- Influence of pulsed electric field processing on the structure and gelation of egg white -- Comparing nucleation and crystallization behaviour in bulk and emulsified fat systems -- Impact of fine particles and their wettability on coalescence and phase inversion in sunflower oil + water systems -- Effects of stress relaxation in soy glycinin films on bubble dissolution and foam stability -- Measurement of bubble instability under conditions of rapid pressure change -- Failure behaviour of adsorbed protein layers : consequences for emulsion and foam stability -- Entering and spreading of protein-stabilized emulsion droplets at the expanding air-water interface -- Interfacial mechanisms underlying lipid damage of beer foam -- Dynamics of protein adsorption layers at liquid interfaces -- Static and dynamic properties of proteins adsorbed at three different liquid interfaces -- Adsorption properties and conformational aspects of proteins at the air-water interface measured by infra-red reflection absorption spectrometry -- Effect of ionic calcium on the flocculation and gelation of sodium caseinate oil-in- water emulsions -- In situ deformation of hydrated food samples -- Coil-helix transition of [iota]-carrageenan as a function of chain regularity : the effect of counterion valency -- Stability of spray-dried protein-stabilized emulsions : effects of different carbohydrate additives -- Glutenin macropolymer is a gel formed by particles : average particle size determines the gel rigidity -- Phase separation in mixed biopolymer systems -- Structure evolution during phase separation and gelation of biopolymer mixtures -- Effect of temperature and hydrodynamic conditions on structure and drop size in a phase-separated gelatin + dextran system -- Spatial distribution of mixed whey proteins at the air-water interface -- Soluble complexes of gum arabic with [alpha]-lactalbumin, and [beta]-lactoglobulin above the protein isoelectric point : analysis in terms of charge patches -- Complex coacervation of globular proteins and gum arabic -- Structure and properties of carrageenan + micellar casein mixtures -- Pressure effects on mixtures of hydrocolloids and milk proteins -- Influence of starch-flavour interactions on structural properties of aqueous starch dispersions -- Interfacial rheology and interfacial gelation partitioning -- Protein + small-molecule surfactant mixtures : thermodynamics of interactions and functionality -- Studying food colloids : past, present and future.
|
| Abstract
|
:
|
This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity.
|
| Subject
|
:
|
Colloids, Congresses.
|
| Subject
|
:
|
Food-- Composition, Congresses.
|
| Subject
|
:
|
Biopolymers, Congresses.
|
| Dewey Classification
|
:
|
664/.001/541345
|
| LC Classification
|
:
|
TP453.C65F663 2003
|
| Added Entry
|
:
|
Dickinson, Eric.
|
|
|
:
|
Vliet, Ton van.
|
| Added Entry
|
:
|
Knovel (Firm)
|
| |