Buch, Englisch, 384 Seiten, Format (B × H): 152 mm x 235 mm, Gewicht: 678 g
Buch, Englisch, 384 Seiten, Format (B × H): 152 mm x 235 mm, Gewicht: 678 g
ISBN: 978-90-04-17186-2
Verlag: Brill
Zielgruppe
This book is suitable for postgraduates and researchers, who are working in the field of food science and food colloids both in industry and academia.
Autoren/Hrsg.
Fachgebiete
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Technologie der Kunststoffe und Polymere
- Technische Wissenschaften Maschinenbau | Werkstoffkunde Technische Mechanik | Werkstoffkunde Materialwissenschaft: Polymerwerkstoffe
- Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
- Naturwissenschaften Chemie Organische Chemie Polymerchemie
- Naturwissenschaften Chemie Physikalische Chemie Kolloidchemie
Weitere Infos & Material
Preface. Acknowledgements. TRENDS AND DEVELOPMENTS. Significance of Biopolymer Interactions in Context of Nanoscience and Nanotechnology. Bibliography. Applications of Biopolymers for Micro- and Nano-encapsulation of Bioactive Food Ingredients. Bioactive food ingredients. Encapsulation processes and delivery systems. Biopolymer-based delivery vehicle ingredients. Concluding remark. Bibliography. The Thermodynamic Approach: Its Importance for Understanding and Manipulating the Molecular Interactions of Biopolymers. Two-component solutions: biopolymer + solvent. Three-component solutions: biopolymer1 + biopolymer2 + solvent. Food colloids stabilized by biopolymers. Concluding remark. Bibliography. BIOPOLYMER INTERACTIONS IN THE BULK AND AT THE INTERFACE. Energy and Character of Main Types of Biopolymer Interactions. Van der Waals interactions. Electrostatic interactions. Ion bridging. Hydrogen bonding. Hydrophobic interactions. Excluded volume (‘steric’) interactions. Solvation, structural and depletion forces. Covalent bonding. Concluding remarks. Bibliography. Physico-Chemical Characterization of Biopolymers in Solution in Terms of Thermodynamic Parameters. Basic thermodynamic functions and parameters. Experimental techniques for determining thermodynamic quantities of biopolymer interactions in solution. Bibliography. BIOPOLYMER INTERACTIONS IN THE BULK AQUEOUS MEDIUM OF FOOD COLLOIDS. Self-Assembly of Food Biopolymers for the Development of Health-Promoting Properties of Food Colloids. Self-assembly due to specific kinds of biopolymer interactions. Surfactant-based self-assembly of proteins. Surfactant-based self-assembly of polysaccharides. Manipulation of food colloid properties through biopolymer self-assembly. Concluding remark. Bibliography. Effects of Interactions between Different Biopolymers on the Properties of Food Colloids. Impact of physical interactions between biopolymers on structure and stability of colloidal