Food Colloids, Biopolymers and MaterialsEric Dickinson, Ton van Vliet Food scientists aim to control the taste and texture of existing food products and to formulate new structures of high quality using novel combinations of ingredients and processing methods. Food Colloids, Biopolymers and Materials describes the physical chemistry and material science underlying the formulation and behaviour of multi-phase food systems and includes: * descriptions of new experimental techniques * recent food colloids research findings * authoritative overviews of conceptual issues Essential new findings are presented and emphasis is placed on the interfacial and gelation properties of food proteins, and the role of colloidal and biopolymer interactions in determining the properties of emulsions, dispersions, gels and foams. Specific topics include: confocal microscopy; diffusing wave spectroscopy; protein-polysaccharide interactions; biopolymer phase separation; fat crystallization; bubble/droplet coalescence; and bulk and surface rheology. This book is the latest addition to the highly regarded food colloid series published by the Royal Society of Chemistry and is of relevance to those working and researching in food science and surface and colloid science. |
Contents
Food Goes NanoNew Horizons for Food Structure Research | 3 |
Diffusing Wave Spectroscopy Studies of Gel Formation | 17 |
Microstructural Evolution of Mixed Gels and their Rheological | 26 |
Olsson M Langton M Stading and A M Hermansson | 35 |
Physical and Chemical Interactions in pHInduced Aggregation and | 49 |
FibrilBased Mesostructures and their Rheological Response | 58 |
Mechanisms and Implications | 68 |
ProteaseInduced NanoTubular Gels from aLactalbumin | 84 |
Adsorption Properties and Conformational Aspects of Proteins at the | 226 |
A H Martin M B J Meinders M A Bos M A Cohen Stuart | 233 |
In situ Deformation of Hydrated Food Samples | 245 |
CoilHelix Transition of 1Carrageenan as a Function of Chain | 256 |
Stability of SprayDried ProteinStabilized EmulsionsEffects of | 265 |
Average | 275 |
Phase Separation in Mixed Biopolymer Systems | 282 |
Structure Evolution during Phase Separation and Gelation of | 298 |
Macrostructure and Viscosity of Aggregating Colloidal Casein | 93 |
Effect of Surfactants on Rheological Properties of AcidInduced | 100 |
Role of Calcium Phosphate in the HighPressureInduced Gelation of | 109 |
Influence of Pulsed Electric Field Processing on the Structure and | 119 |
Comparing Nucleation and Crystallization Behaviour in Bulk and | 133 |
Impact of Fine Particles and their Wettability on Coalescence and | 145 |
Effects of Stress Relaxation in Soy Glycinin Films on Bubble | 156 |
Measurement of Bubble Instability under Conditions of Rapid | 165 |
B S Murray E Dickinson Z Du R Ettelaie K Maisonneuve | 174 |
Entering and Spreading of ProteinStabilized Emulsion Droplets at | 192 |
Interfacial Mechanisms Underlying Lipid Damage of Beer Foam | 200 |
Dynamics of Protein Adsorption Layers at Liquid Interfaces | 207 |
R Miller E V Aksenenko J Krägel M ONeill A V Makievski | 215 |
Effect of Temperature and Hydrodynamic Conditions on the Structure | 309 |
Spatial Distribution of Mixed Whey Proteins at the AirWater | 319 |
Soluble Complexes of Gum Arabic with aLactalbumin and | 329 |
Complex Coacervation of Globular Proteins and Gum Arabic | 337 |
Structure and Properties of Carrageenan + Micellar Casein Mixtures | 345 |
Pressure Effects on Mixtures of Hydrocolloids and Milk Proteins | 354 |
Influence of StarchFlavour Interactions on Structural Properties of | 361 |
Interfacial Rheology and Interfacial Gelation Partitioning | 368 |
Thermodynamics of | 377 |
Past Present and Future | 391 |
| 401 | |
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Common terms and phrases
a-lactalbumin adsorbed adsorbed protein layers adsorption aggregates air-water interface amylopectin aqueous B-LG behaviour biopolymer biopolymer mixtures bubbles bulk carrageenan Chem coalescence Colloid Colloid Interface Sci complex curves decrease deformation denaturation Dickinson dispersion effect elastic emulsified emulsion emulsion droplets emulsion gel experimental fatty acids flocculation Food Colloids Food Hydrocoll formed fracture function gelatin gelation gelling gum arabic hydrophobic increase interactions interfacial tension ionic strength kinetics legumin maltodextrin measured mechanism micellar casein micelles micrographs microscopy microstructure milk mN/m modulus G molecular molecules NaCl nucleation observed occurs ovalbumin particles phase separation plot polymer polysaccharide powders properties protein concentration protein film pulses ratio rheological sample shear-rate shows sodium caseinate solution ẞ-casein ß-lactoglobulin stability storage modulus stress structure studied surface pressure surfactant temperature tion Tween 20 v-diads values versus viscoelastic viscosity volume fraction WAGENINGEN whey protein