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
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Bibliographic Information
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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Includes bibliographies
Description and Table of Contents
Description
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.
Table of Contents
- 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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