Special Publication
Gums and Stabilisers for the Food Industry 14
-
DOI: 10.1039/9781847558312
Peter A Williams (Editor), Glyn O Phillips (Editor)
ISBN (online): 978-1-84755-831-2
ISBN (print): 978-0-85404-461-0
Copyright: 2008
Table of Contents
| Title | Page | |
 Front Matter
DOI: 10.1039/9781847558312-FP001 (124Kb) |
Full Access | |
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Preface
DOI: 10.1039/9781847558312-FP005 (275Kb) |
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Contents
DOI: 10.1039/9781847558312-FP007 (781Kb) |
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Acknowledgements
DOI: 10.1039/9781847558312-FP013 (96Kb) |
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Giving Nature a Helping Hand
DOI: 10.1039/9781847558312-00001 (13Mb) |
3 | Full Access |
| Giving Nature a Helping Hand | 3 | License Access |
| Mixing Hydrocolloids and Water: Polymers Verses Particles | 29 | License Access |
| Detailed Microscopic Visualisation of Hydration and Swelling in a Rapidly Hydrating Particle Bed Containing a Cellulose Ether | 40 | License Access |
| Swelling Behaviour of Calcium Pectin Gel Beads | 47 | License Access |
| Processing-Structure-Property Relationships in Biopolymer Gel Particles | 53 | License Access |
| Diffusing Wave Spectroscopy Studies of Rennet-Induced Gelation of Milk in the Presence of Pectin | 61 | License Access |
| Performance of a Resistant Starch Type 3 in Non Pre-Fried Battered Food | 68 | License Access |
| Textural and Colour Changes During Stroage and Sensory Shelf Life of Muffins Containing Resistant starch | 73 | License Access |
| Dramatic Changes in Bulk Deformation Behaviour of Gellan Gum on Cross-Linking with Mixed Cations | 79 | License Access |
| Hydration Study of Soy Protein in the ‘Dry State’ | 87 | License Access |
| 2S Soy Protein: A Misnomer Hence Forgotten but Funtional Nevertheless | 96 | License Access |
| Adhesive Interactions Between Gelatinised Starch Granules | 105 | License Access |
| Physically Modified Xanthan Gum Prepared by Extrusion Processing | 114 | License Access |
| Effect of High Intensity Ultrasonication on the Rheological Characteristics of Selected Hydrocolloid Solutions | 123 | License Access |
| Pectin is an Alkali Scavenger: Potential Usage in Skin Care | 129 | License Access |
| Demethylation of a Model Homogalacturonan with a Citrus Salt-independent Pectin Methylesterase: Effect of pH on Block Size and Number, Enzyme Mode of Action and Resulting Functionality | 141 | License Access |
| Gelling Temperature Determination in Pectin-Based Systems | 153 | License Access |
| Characterisation of Pectin-Calcium-Gels: Influence of Pectin Methoxylation Properties | 164 | License Access |
| High Pressure-Induced Rheological Transitions in Egg Protein Dispersions | 173 | License Access |
| Effect of Texture on Flavour Release in Fruit Spread Applications | 181 | License Access |
| Impact of the Microstructure on Flavour Diffusion and Release in Fruit Preparations | 195 | License Access |
| Sensory and Rheological Properties of a Flaxseed Gum-Fortified Dairy Beverage | 203 | License Access |
| Controlling Emulsion Stability: Microstructural and Microrheological Origins of Flocculating Systems | 211 | License Access |
| Emulsification and Stabilisation with Protein-Polysaccharide Complexes | 221 | License Access |
| Dynamic Rheological Properties of Gelatine Films at the Air/Water Interface | 233 | License Access |
| Kinetics of Adsorption of Gelatine at the Air/water Interface: Effect of Concentration and Ionic Strength | 239 | License Access |
| Hydroxypropyl Cellulose as a Stabilizing Agent of Emulsions | 245 | License Access |
| Mannans and Xylans as Stabilisers of a Model Oil-In-Water Beverage System | 251 | License Access |
| Emulsification Properties of Sugar Beet Pectin | 257 | License Access |
| Effect of Thermal Treatments and pH Modification on the Rheological Properties of o/w Emulsions Stabilised by Food Proteins | 264 | License Access |
| Stability of Emulsions Containing Sodium Caseinate and Anionic Polysaccharides | 272 | License Access |
| Characterisation of Gum Ghatti and Comparison with Gum Arabic | 280 | License Access |
| The Role of Hydrocolloids in the Formulation of Healthy Foods | 293 | License Access |
| Hydrocolloids in Health | 306 | License Access |
| The Effect of Hydrocolloids on Satiety, and Weight Loss: A Review | 313 | License Access |
| Utilization of Sodium Caseinate Nanoparticles as Molecular Nanocontainers for Delivery of Bioactive Lipids to Food Systems: Relationship to the Retention and Controlled Release of Phospholipids in the Simulated Digestion Conditions | 326 | License Access |
| Real-Time CSLM Observations on Alpha-Amylase Digestion of Starch in Isolated form and within Cellular Integrity | 334 | License Access |
| Biopolymer Structures for Novel Gastro-Intestinal Functionality: In Vitro Characterisation and Behaviour In Vivo Using MRI | 341 | License Access |
| Calcium Alginate as a Gastro-Activated Dietary Fibre | 349 | License Access |
| Pectin – Health Benefits as a Dietary Fibre and Beyond | 358 | License Access |
| Extraction, Characterisation and Anti-Inflammatory Bioactivity of Polysaccharides from Boat-Fruited Sterculia Seeds | 367 | License Access |
| Structuring of Low Calorie Food with Fruit Fibres | 379 | License Access |
| Rheological Behaviour of Carboxymethyl Cellulose Dairy Desserts with Different Fat Content | 386 | License Access |
| The Role of Hydrocolloids in the Management of Dysphagia | 392 | License Access |
| Antioxidant Activity of Soy Protein Hydrolysate and Peptides | 402 | License Access |
| Modelling of the Rheological Behaviour of the Ternary Systems of Tragacanth, Guar Gums and Methylcellulose as a Function of Concentration and Temperature | 409 | License Access |
| Structural Properties and Phase Model Interpretation of the Tertiary System Comprising Gelatin, Agarose and a Lipid Phase | 419 | License Access |
| Complex Coacervation between β-lactoglobulin and κ-carrageenan | 427 | License Access |
| Viscoelasticity Of Starch-Milk Systems with Inulin Added. Influence of Inulin Chain Length and Concentration | 435 | License Access |
| Interaction of Different Gelling Carrageenans with Milk Proteins | 440 | License Access |
| AFM and DSC Studies on Gelation of Methylcellulose Mixed with Sodium Cellulose Sulfate | 446 | License Access |
| The Effect of Filler Orientation on the Mechanical Properties of Gelatin-MCC Composites | 454 | License Access |
| Characterisation of Rheological Properties of Mixtures of whey Protein Isolate and Inulin | 461 | License Access |
| Effects of Shearing on the Phase Diagram and Rheolpgical Behaviour of an Aqueous whey Protein Isolate-κ-Carrageenan Mixture | 469 | License Access |
| Pectin-Protien Complexes-New Roles for Pectin Extracts | 477 | License Access |
| Microalgae Biomass as a Novel Functional Ingredient in Mixed Gel Systems | 487 | License Access |
| Cellulose Gum as Protective Colloid in the Stabilization of Acidified Protien Drinks | 495 | License Access |
| Protein Stabilization and Particle Suspension in Acidified Protien Drinks using a Dual-Function Hydrocolloid System | 503 | License Access |
| Nanostructures and Nanofoods | 510 | License Access |
| High-Pressure-Induced Yuzu Marmalade | 518 | License Access |
| Molecular Structures of Gellan Gum Imaged with Atomic Froce Microscopy (AFM) in Relation to the Rheological Behavior in an Aqueous Systems. Gellan Gum with Various Acyl Contents in the Presence or Absence of Potassium | 527 | License Access |
| Rapid Determination of Alginate Monomer Compostion using Raman Spectroscopy and Chemometrics | 543 | License Access |
| Physicochemical Properties of Starch Isolated from Sago Palm (Metroxylon Sagu) at Different Palm Heights | 552 | License Access |
| A Cutting Edge Technology in Reological Studies of Thermal Processing of Polymers: Measuring Response to High Temperature Treatment using a High Pressure Cell | 558 | License Access |
| AFM, Microstructure and Function | 564 | License Access |
| Physicochemical Characterisation of Psyllium Fibre | 572 | License Access |
| Subject Index | 578 | License Access |
