Special Publication
Food Colloids
Self-Assembly and Material Science
-
DOI: 10.1039/9781847557698
Eric Dickinson (Editor), Martin E Leser (Editor)
ISBN (online): 978-1-84755-769-8
ISBN (print): 978-0-85404-271-5
Copyright: 2007
Table of Contents
| Title | Page | |
 Front matter
DOI: 10.1039/9781847557698-FP001 (59Kb) |
Full Access | |
|
Preface
DOI: 10.1039/9781847557698-FP005 (29Kb) |
Full Access | |
|
Contents
DOI: 10.1039/9781847557698-FP007 (76Kb) |
Full Access | |
|
Chapter 1. Food Structure for Nutrition
DOI: 10.1039/9781847557698-00001 (115Kb) |
1 | Full Access |
| Chapter 2. Self-Assembly in Food – A New Way to Make Nutritious Products | 19 | License Access |
| Chapter 3. Structure of Self-Assembled Globular Proteins | 35 | License Access |
| Chapter 4. Similarities in Self-Assembly of Proteins and Surfactants: An Attempt to Bridge the Gap | 57 | License Access |
| Chapter 5. Self-Assembled Liquid Particles: How to Modulate their Internal Structure | 69 | License Access |
| Chapter 6. Synergistic Solubilization of Mixed Nutraceuticals in Modified Discontinuous Micellar Cubic Structures | 87 | License Access |
| Chapter 7. Scope and Limitations of Using Wax to Encapsulate Water-Soluble Compounds | 103 | License Access |
| Chapter 8. Self-Assembly of Starch Spherulites as Induced by Inclusion Complexation with Small Ligands | 117 | License Access |
| Chapter 9. Electrostatics in Macromolecular Solutions | 129 | License Access |
| Chapter 10. Casein Interactions: Does the Chemistry Really Matter? | 155 | License Access |
| Chapter 11. Electrostatic Interactions between Lactoferrin and ß-Lactoglobulin in Oil-in-Water Emulsions | 167 | License Access |
| Chapter 12. ß-Lactoglobulin Aggregates from Heating with Charged Cosolutes: Formation, Characterization and Foaming | 177 | License Access |
| Chapter 13. Manipulation of Adsorption Behaviour at Liquid Interfaces by Changing Protein–Polysaccharide Electrostatic Interactions | 195 | License Access |
| Chapter 14. Adsorption Experiments from Mixed Protein + Surfactant Solutions | 209 | License Access |
| Chapter 15. Role of Electrostatic Interactions on Molecular Self-Assembly of Protein + Phospholipid Films at the Air–Water Interface | 227 | License Access |
| Chapter 16. Theoretical Study of Phase Transition Behaviour in Mixed Biopolymer + Surfactant Interfacial Layers Using the Self-Consistent-Field Approach | 245 | License Access |
| Chapter 17. Interactions during the Acidification of Native and Heated Milks Studied by Diffusing Wave Spectroscopy | 257 | License Access |
| Chapter 18. Computer Simulation of the Pre-Heating, Gelation, and Rheology of Acid Skim Milk Systems | 269 | License Access |
| Chapter 19. Xanthan Gum in Skim Milk: Designing Structure into Acid Milk Gels | 289 | License Access |
| Chapter 20. Particle Tracking as a Probe of Microrheology in Food Colloids | 305 | License Access |
| Chapter 21. Optical Microrheology of Gelling Biopolymer Solutions Based on Diffusing Wave Spectroscopy | 319 | License Access |
| Chapter 22. Gel and Glass Transitions in Short-Range Attractive Colloidal Systems | 327 | License Access |
| Chapter 23. Shape and Interfacial Viscoelastic Response of Emulsion Droplets in Shear Flow | 343 | License Access |
| Chapter 24. Enhancement of Stability of Bubbles to Disproportionation Using Hydrophilic Silica Particles Mixed with Surfactants or Proteins | 357 | License Access |
| Chapter 25. Coalescence of Expanding Bubbles: Effects of Protein Type and Included Oil Droplets | 369 | License Access |
| Chapter 26. Role of Protein-Stabilized Interfaces on the Microstructure and Rheology of Oil-in-Water Emulsions | 385 | License Access |
| Chapter 27. Crystallization in Monodisperse Emulsions with Particles in Size Range 20–200 nm | 399 | License Access |
| Chapter 28. Instant Emulsions | 413 | License Access |
| Chapter 29. Flavour Binding by Solid and Liquid Emulsion Droplets | 423 | License Access |
| Chapter 30. Adsorption of Macromolecules at Oil—Water Interfaces during Emulsification | 433 | License Access |
| Chapter 31. Tribology as a Tool to Study Emulsion Behaviour in the Mouth | 451 | License Access |
| Chapter 32. Saliva-Induced Emulsion Flocculation: Role of Droplet Charge | 463 | License Access |
| Chapter 33. Surface Topography of Heat-Set Whey Protein Gels: Effects of Added Salt and Xanthan Gum | 473 | License Access |
| Chapter 34. Mechanisms Determining Crispness and Its Retention in Foods with a Dry Crust | 485 | License Access |
| Subject index | License Access |
