Food polymers, gels and colloids : based on the proceedings of an international symposium organized by the Food Chemistry Group of The Royal Society of Chemistry at Norwich from 28th-30th March 1990
著者
書誌事項
Food polymers, gels and colloids : based on the proceedings of an international symposium organized by the Food Chemistry Group of The Royal Society of Chemistry at Norwich from 28th-30th March 1990
（Special publication / Royal Society of Chemistry, no. 82）
Royal Society of Chemistry, c1991
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注記
Includes bibliographies
内容説明・目次
内容説明
Food Polymers, Gels and Colloids describes recent developments in the understanding of the role of food polymers in determining the properties of food colloids. It provides a comprehensive and up-to-date account of current activity in the field and covers such topics as: interaction and aggregation behaviour of proteins and polysaccharides in solution; formation and stability of emulsions and foams; interfacial behaviour of food surfactants and macromolecules; and structure and rheology of solutions, gels, and glasses. A major underlying theme is the importance of basic physico-chemical and colloid science principles in understanding the complex behaviour of multi-phase, multi-component foods.
目次
- Aggregation mechanisms in food colloids and the role of biopolymers, A. Lips et al
- conformation and physical properties of the bacterial polysaccharides gelan, welan and rhamsan, G. Robinson et al
- probe studies of the gelation of gelatin using the forced rayleigh scattering technique, W.G. Griffin and M.C.A. Griffin
- interactions between small amphipathic molecules and proteins, M.N. Jones and A. Brass
- surface adsorption studies of amino-acids and proteins at a platinum electrode, S. G. Roscoe
- recent development in polyelectrolyte adsorption - theory and experiment, G.J. Fleer
- preliminary studies of B-lactoglobulin adsorbed on polystyrene latex, A.R. Mackie et al
- dimensions and possible structures of milk proteins at oil-water interfaces, D.G. Dalgleish and J. Leaver
- phase diagrams of mixed soybean phospholipids, B. Bergenstahl
- stability of food emulsions containing both protein and polysaccharide, E. Dickinson and S.R. Euston
- importance of peptides for food emulsion stability, Z.U. Haque
- function of l-tending emulsifiers and proteins in whappable emulsions, J.M.M. Westerbeek and A. Prins
- monitoring crystallization in simple and mixed oil-in-water emulsions using ultrasonic velocity measurement, E. Dickinson et al
- reactivity of food preservatives in dispersed systems, B.L. Wedzicha et al
- coalescence of beer foan initiated by lipid material, A. D. Ronteltap et al
- biochemical and physical analysis of beers - roles for macromolecular species in foam stabilization at dispense, T.J. Leeson et al
- on static drainage of protein-stabilized foams, G. Narsimhan
- factors affecting the formation and stabilization of high-fat forms, E.C. Needs and B. E. Brooker
- behaviour of low-calorie spreads based on protein-stabilized oil-in-water systems, G. Muschiolik
- creaming in flocculated oil-in-water emulsions, S. J. Gouldby et al
- computer simulations of the flow of deformable particles, G.C. Barker and M.J. Grimson
- molecular diffusion at interfaces and its relationship to disperse phase stability, D.C. Clarks et al
- melting and glass/rubber transitions of starch polysaccharides, M. A. Whittam et al
- calormetric study of the glass transition occurring in sucrose solutions, M.J. Izzard et al
- small-angle X-ray scattering and differential scanning calorimetry from starch and retrograded starch, R. E. Cameron and A.M. Donald
- weak and strong polysaccharide gels, V.J. Morris
- structural and mechanical properties of biopolymer gels, A.H. Clark
- mixed gels formed with konjac mannan and xanthan gum, P. A. Williams et al
- flow and viscoelastic properties of mixed xanthan and galactomannan sytsems, J.L. Doublier and G. Llamas
- concentration dependence on gelation time, S.B. Ross-Murphy. Part contents.
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