Food emulsions and foams : interfaces, interactions and stability
著者
書誌事項
Food emulsions and foams : interfaces, interactions and stability
（Special publication / Royal Society of Chemistry, no. 227）
Royal Society of Chemistry, c1999
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
Food Emulsions and Foams: Interfaces, Interactions and Stability is the latest addition to a continuing series of volumes on food colloids published by The Royal Society of Chemistry. The book highlights current progress in the understanding of food dispersions and describes the physical chemistry underlying the stabilization of foams and emulsions. Key topics covered include colloid stabilization by polymers, mechanisms of destabilization, theory and simulation of aggregation and gelation, rheology of food colloids, surface rheology of adsorbed protein layers, protein-surfactant and protein-polysaccharide interactions, preparation of emulsions and foams and processing effects on protein functionality. Much of the emphasis is placed on relating behaviour of model systems, to properties of adsorbed layers at oil-water and air-water interfaces. Review articles and the latest experimental and theoretical developments are also included in the text. Any individual active in the areas of food science or surface and colloid chemistry research, whether in academia or industry, will doubtless find this a very useful information source.
目次
- nterfacial Structures and Colloidal Interactions in Protein-Stabilized Emulsions
- Dispersions: Dispersion Stabilization and Destabilization by Polymers
- Attractive Interactions and Aggregation in Food Dispersions
- Food Dispersion Stability
- Emulsifying Properties of ss-Casein and its Hydrolysates in Relation to their Molecular Properties
- Influence of Emulsifier and Pore Size on Membrane Emulsification
- Contribution of Oil Phase Viscosity to the Stability of Oil-in-Water Emulsions
- Foam Formation by Food Proteins in Relation to their Dynamic Surface Behaviour
- Effect of High Pressure on Protein-Polysaccharide Complexes
- On the Stability of Oil-in-Water Emulsions Formed using Highly Hydrolyzed Whey Protein
- Effect of Cholesterol Reduction from Hen's Egg Yolk Low-Density Lipoprotein on its Emulsifying Properties
- Foaming of Glycoprotein Alcoholic Solutions
- On the Stability of the Gas Phase in Ice-Cream
- Effect of Pectinate on Properties of Oil-in-Water Emulsions Stabilized by s1-Casein and ss-Casein
- Brownian Dynamics Simulation of Colloidal Aggregation and Gelation
- Fluid-Fluid Interfaces: Dilational Rheology of Proteins Adsorbed at Fluid Interfaces
- Dynamic Properties of Protein + Surfactant Mixtures at the Air-Liquid Interface
- Comparison of the Dynamic Behaviour of Protein Films at Air-Water and Oil-Water Interfaces
- Surface Activity at the Air-Water Interface in Relation to Surface Composition of Spray-Dried Milk Protein-Stabilized Emulsions
- Protein-Lipid Interactions at the Air-Aqueous Phase Interface
- Caseinate-Stabilized Emulsions: Influence of Ageing, pH and Oil Phase on the Behaviour of Individual Protein Components
- Adsorption of Proteins at the Gas-Liquid and Oil-Water Interfaces as Studied by the Pendant Drop Method
- Conformational Changes of Globular Proteins in Solution and Adsorbed at Interfaces Investigated by FTIR Spectroscopy
- Structure, Interfacial Properties, and Functional Qualities in Foams and Emulsions of Surfactin, a Lipopeptide from Bacillus subtilis
- Rheology of Food Colloids: Factors Determining Small-Deformation Behaviour of Gels
- Rheology of Highly Concentrated Protein-Stabilized Emulsions
- Creaming, Flocculation, and Rheology of Casein-Stabilized Emulsions
- Structure and Rheology of Simulated Particle Gel Systems
- Rheology and Physical Stability of Low-Calorie Salad Dressings
- Microstructure in Relation to the Textural Properties of Mayonnaise
- Subject Index
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