Gums and Stabilisers for the Food Industry 10Peter A. Williams, Glyn O. Phillips Bringing together scientists, producers and users of food hydrocolloids, this book presents the latest research findings in the field. Areas covered include polysaccharide characterisation and gelation, interactions in mixed biopolymer systems, the behaviour of polysaccharides in high solid systems and the influence of proteins on emulsification. Current topical issues such as market trends, genetic and enzymic modification are also discussed. Fulfilling an important need, this latest addition to a well-respected series will be welcomed by academics and industrialists alike. |
Contents
Determination of the distribution of nonesterified galacturonic acid in pectin | 3 |
Multiangle light scattering estimation of pectin molecular weight and the effect | 19 |
Wicker M Corredig and W L Kerr | 27 |
Gum Arabic quality and quantity assured | 37 |
Identification of Gum Arabic using PAGE and IEF | 53 |
S Motlagh P Ravines Q Ma and F Jaksch | 59 |
Preliminary study of the gelling properties of the polysaccharide isolated from | 69 |
What is the true amylose content of rice starch? | 76 |
Hydrocolloids in low water and high sugar environments | 243 |
J R Mitchell | 253 |
The rheological properties and enzymatic digestibility of amylose | 262 |
In vivo and in vitro annealing of starches | 270 |
Solvent structure and gelation of polysaccharides in concentrated solutions | 277 |
Oakenfull | 283 |
Effect of sucrose on milk protein LBG and their interactions | 292 |
Glass transitions in high sugarbiopolymer mixtures some recent developments | 303 |
The dispersibility of polysaccharides in water and watercadoxan mixtures | 82 |
Biopolymer gelation the structureproperty relationship | 91 |
Rheological and thermal properties near the solgel transition of gellan | 111 |
Comparison of texture analyser and rheometer measurements on carrageenan | 129 |
Syneresis of potassium кcarrageenan gels at different KCl and LBG concentrations | 137 |
Rheological studies of hydroxypropylated and crosslinked potato starch | 148 |
Gelling mechanisms of nonstarch polysaccharides NSP from preprocessed | 156 |
Phase separation in mixed biopolymer systems | 167 |
Effect of temperature on the rheological properties of starchcarrageenan mixtures | 181 |
Interactions between Kcarrageenan and ßlactoglobulin in gelling and nongelling | 188 |
Casein micelles and their interaction with exopolysaccharides turbidity | 196 |
A description of micellar caseinxcarrageenan mixed systems by means | 203 |
Effect of heat treatment on Kcarrageenan gelation in milk | 211 |
Solvent structure and the influence of anions on the gelation of Kcarrageenan | 221 |
Heterotypic interactions of deacetylated xanthan with a galactomannan | 229 |
Recent advances in protein interactions | 317 |
N K Howell | 326 |
Rheological investigations of transient gel in a depletionflocculated | 337 |
Effect of pH and NaCl on rheological and textural properties of lupin | 350 |
Effects of lipid on whey protein gelation | 366 |
S Ikeda and E A Foegeding | 372 |
an update | 387 |
Genetic engineering as a means to modify polysaccharides | 397 |
a rheological characterisation | 411 |
Designing galactomannans for the food industry | 421 |
Mechanical and moisture barrier properties of hydroxypropyl rice starch | 439 |
Selectivity of various pectins to heavy metal ions | 452 |
| 466 | |
Other editions - View all
Gums and Stabilisers for the Food Industry 10 Peter A. Williams,Glyn O. Phillips Limited preview - 2000 |
Gums and Stabilisers for the Food Industry 10 P. A. Williams,G. O. Phillips No preview available - 2000 |
Common terms and phrases
Acacia senegal acid aggregation amylopectin amylose aqueous behaviour biopolymer cadoxen calcium Carbohydr carrageenan casein micelles cheese Chem concentration cooling cross-linking decrease dispersions distribution droplets effect elution emulsions enzyme esterified Figure film Food Hydrocolloids formed fraction frequency function galactomannan galactose gel formation gel strength gelatin gelatinisation gelation gellan gum gellan gum solutions gelling glass transition glucose granules guar gum Gum Arabic heat treatment helices hydration hydrocolloids increase interactions ions locust bean gum low-fat spread measurements mechanical melting methyl micellar casein micelles milk mixtures modulus molecular weight molecules NaCl non-esterified observed parameters peak pectin phase separation polymer polysaccharide prepared presence properties protein ratio rennet rennet casein residues rheological rheometer salt samples shear showed shown sodium soluble solvent spectra ß-lactoglobulin Stabilisers starch structure sucrose sugar surface temperature texture values viscoelastic viscosity volume xanthan