Food Colloids: Fundamentals of FormulationEric Dickinson, Reinhard Miller Food Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, dispersions, gels and foams. The coverage includes authoritative overviews of conceptual issues as well as descriptions of new experimental techniques and recent food colloids research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystallization processes, surface rheology, protein-lipid interactions and mixed biopolymer systems. This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia. |
Contents
Emulsions Dispersions and Foams | 53 |
Interfacial Properties | 163 |
Protein Structure and Interactions | 243 |
Aggregation and Gelation | 343 |
413 | |
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Common terms and phrases
adsorbed adsorbed layer adsorption aggregation air—water interface behaviour bubbles buffer bulk capillary carrageenan casein micelles Chem chitosan coacervation coalescence Colloid Colloid Interface Sci Colloids Surf complex components crystallization curve decrease denaturation diameter Dickinson dilatational dispersions effect elasticity emulsifier emulsion emulsion droplets equation experimental Figure film foam formation frequency function gelatin gelation glycinin heating higher hydrolysate hydrophobic increase interaction ionic strength isotherm kinetics lactoglobulin Langmuir legumin lipid liquid lyso-PC maltodextrin measured mechanism micellar casein micelles milk mixed mixtures modulus molecular monolaurin monolayer multiple emulsions NaCl observed oil—water parameters particles peptides phase separation plot polymer polysaccharide presence properties protein solutions ratio rheological sample shear shown shows sodium soluble spectra stability structure surface pressure surface tension surfactant temperature tion trehalose Tween 20 vanillin versus viscoelastic viscosity volume fraction whey protein