Buch, Englisch, 526 Seiten, Format (B × H): 164 mm x 235 mm, Gewicht: 948 g
Reihe: Special Publications
Self-Assembly and Material Science
Buch, Englisch, 526 Seiten, Format (B × H): 164 mm x 235 mm, Gewicht: 948 g
Reihe: Special Publications
ISBN: 978-0-85404-271-5
Verlag: RSC Publishing
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Food Structure for Nutrition; Part One: Self-Assembly and Encapsulation; Self-Assembly in Food A New Way to Make Nutritious Products; Structure of Self-Assembled Globular Proteins; Similarities in Self-Assembly of Proteins and Surfactants: An Attempt to Bridge the Gap; Self-Assembled Liquid Particles: How to Modulate their Internal Structure; Synergistic Solubilization of Mixed Nutraceuticals in Modified Discontinuous Micellar Cubic Structures; Scope and Limitations of Using Wax to Encapsulate Water-Soluble Compounds; Self-Assembly of Starch Spherulites as Induced by Inclusion Complexation with Small Ligands; Part Two: Biopolymer Interactions; Electrostatics in Macromolecular Solutions; Casein Interactions: Does the Chemistry Really Matter?; Electrostatic Interactions between Lactoferrin and -Lactoglobulin in Oil-in-Water Emulsions; -Lactoglobulin Aggregates from Heating with Charged Cosolutes: Formation, Characterization and Foaming; Manipulation of Adsorption Behaviour at Liquid Interfaces by Changing Protein Polysaccharide Electrostatic Interactions; Adsorption Experiments from Mixed Protein + Surfactant Solutions; Role of Electrostatic Interactions on Molecular Self-Assembly of Protein + Phospholipid Films at the Air Water Interface; Theoretical Study of Phase Transition Behaviour in Mixed Biopolymer + Surfactant Interfacial Layers Using the Self-Consistent-Field Approach; Interactions during the Acidification of Native and Heated Milks Studied by Diffusing Wave Spectroscopy; Computer Simulation of the Pre-heating, Gelation and Rheology of Acid Skim Milk Systems; Xanthan Gum in Skim Milk: Designing Structure into Acid Milk Gels; Part Three: Particles, Droplets and Bubbles; Particle Tracking as a Probe of Microrheology in Food Colloids; Optical Microrheology of Gelling Biopolymer Solutions Based on Diffusing Wave Spectroscopy; Gel and Glass Transitions in Short-range Attractive Colloidal Systems; Shape and Interfacial Viscoelastic Response of Emulsion Droplets in Shear Flow; Enhancement of Stability of Bubbles to Disproportionation Using Hydrophilic Silica Particles Mixed with Surfactants or Proteins; Coalescence of Expanding Bubbles: Effects of Protein Type and Included Oil Droplets; Part Four: Emulsions; Role of Protein-Stabilized Interfaces on the Microstructure and Rheology of Oil-in-Water Emulsions; Crystallization in Monodisperse Emulsions with Particles in Size Range 20 200 nm; Instant Emulsions; Flavour Binding by Solid and Liquid Emulsion Droplets; Adsorption of Macromolecules at Oil Water Interfaces during Emulsification; Part Five: Texture, Rheology and Sensory Perception; Tribology as a Tool to Study Emulsion Behaviour in the Mouth; Saliva-Induced Emulsion Flocculation: Role of Droplet Charge; Surface Topography of Heat-Set Whey Protein Gels: Effects of Added Salt and Xanthan Gum; Mechanisms Determining Crispness and its Retention in Foods with a Dry Crust; Subject Index