5th International Hydrocolloids Conference:
Gespeichert in:
| Körperschaft: | |
|---|---|
| Format: | Tagungsbericht Buch |
| Sprache: | English |
| Veröffentlicht: |
Oxford [u.a.]
Elsevier Science
2001
|
| Schriftenreihe: | Food hydrocolloids
15,4-6 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Einzelaufnahme e. Zeitschr.-H. |
| Beschreibung: | S. 329 - 662 Ill., graph. Darst. |
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| 111 | 2 | |a International Hydrocolloids Conference |n 5 |d 2000 |c Raleigh, NC |j Verfasser |0 (DE-588)1404306-3 |4 aut | |
| 245 | 1 | 0 | |a 5th International Hydrocolloids Conference |c guest ed.: E. Allen Foegeding |
| 246 | 1 | 3 | |a Fifth International Hydrocolloids Conference |
| 264 | 1 | |a Oxford [u.a.] |b Elsevier Science |c 2001 | |
| 300 | |a S. 329 - 662 |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
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Datensatz im Suchindex
| _version_ | 1804128921749291008 |
|---|---|
| adam_text | Food
Hydrocolloids
CONTENTS
Volume
15,
Number
4-6, 2001
SPECIAL ISSUE:
5TH INTERNATIONAL HYDROCOLLOIDS CONFERENCE
329
Editorial
:
5th International Hydrocolloids Conference
Protein Chemistry
331
Beyond Tg: optical luminescence measurements of molecular mobility in amorphous solid foods
R. D. LUDESCHER,
N.
K. SHAH, C
P. MCCAUL, K. V. SIMON (NEW BRUNSWICK, NJ, USA)
341
Secondary structural studies of bovine caseins: temperature dependence of
ß-casein
structure as analyzed by circular dichroism and
FÜR
spectroscopy and correlation with micellization
H. M. FARRELL JR., E. D. WICKHAM, J. J.
UNRUH,
P. X. QI, P. D. HOAGLAND (WYNDMOOR, PA, USA)
355
Estimation of steric exclusion and differential interaction contributions to protein transfer free energies in aqueous cosolvent solutions
D. J. MCCLEMENTS (AMHERST, MA, USA)
365
Molecular structure and interaction of biopolymers as viewed by Fourier transform infrared spectroscopy: model studies on
ß-lactoglobulin
T. LEFÈVRE, M. SUBIRADE (SAINTE-FOY, CANADA)
377
Phase transitions
of pigskin gelatin
P. J. A.
SOBRAL,
Α. Μ.
Q. B.
HABITANTE
(PIRASSUNUNGA, BRAZIL)
Protein Gels and Networks
383
Globular protein gelation
—
theory and experiment
A. H. CLARK (BEDFORD, UK),
G. M. KAVANAGH, S. B.
ROSS-MURPHY (LONDON, UK)
401
On solid-like rheological behaviors of globular protein solutions
S. IKED
A, K. NISHINARI
(OSAKA, JAPAN)
407
Gel formation by
ß-conglycinin
and glycinin and their mixtures
J. M. S. RENKEMA, J.
H. M.
KNABBEN, T.
VAN
VLIET
(WAGENINGEN,
THE NETHERLANDS)
415
Rheological studies on commercial egg white using creep and compression measurements
T. NAGANO (EHIME, JAPAN), K. NISHINARI (OSAKA, JAPAN)
423
Mechanical, water vapor barrier and thermal properties of gelatin based edible films
P. J.
A. SOBRAL
(PIRASSUNUNGA, BRAZIL),
F. C
MENEGALLI, M. D. HUBINGER (CAMPINAS, BRAZIL), M.
A. ROQUES (PAU,
FRANCE)
Polysaccharides
433
Relation between the molecular structure of some polysaccharides and original properties in sol and gel states
M. RINAUDO (GRENOBLE, FRANCE)
441
Structure and performance of commercial kappa-2 carrageenan extracts: I. Structure analysis
R. FALSHAW (LOWER HUTT, NEW ZEALAND), H. J. BIXLER, K. JOHNDRO (SEARSPORT, ME, USA)
453
Rheology and granule size distributions of corn starch dispersions from two genotypes and grown in four regions
J. L. PATERSON (SYDNEY NSW, AUSTRALIA), A. HARDACRE, P. LI (NEW ZEALAND), M. A. RAO (GENEVA, NY, USA)
461
Structural features of the polysaccharide gum from Acacia glomerosa
G.
LEÓN
DE
PINTO,
M.
MARTINEZ,
L. SANABRIA (MARACAIBO,
VENEZUELA)
469
Screening among
18
novel strains of Xanthomonas campestris pv
pruni
A. S.
MOREIRA,
J. L. S. VENDRUSCOLO,
С
GIL-TURNES,
С. Т.
VENDRUSCOLO (PELOTAS,
BRAZIL)
Polysaccharide Gels and Networks
475
Structure and rheology
of the K-carrageenan/locust bean gum gels
D.
E.
DUNSTAN,
Y.
CHEN, M.-L. LIAO,
R.
SALVATORE,
D. V.
BOGER,
M. PRICA (VICTORIA,
AUSTRALIA)
485
Effects of molecular weight and elastic segment flexibility on syneresis in Ca-alginate gels
K. I. DRAGET (TRONDHEIM,
NORWAY),
O. GÅSER0D
(DRAMMEN,
NORWAY),
I. AUNE
(TRONDHEIM,
NORWAY), P.
O.
ANDERSEN,
В.
STORBAKKEN
(DRAMMEN,
NORWAY),
В.
T.
STOKKE, O. SMJUSR0D
(TRONDHEIM,
NORWAY)
491
Pectin-sucrose-Ca2* interactions: effects on rheological properties
M. H. NORZIAH, S. S. KONG, A. ABD KARIM,
C. C. SEOW
(MINDEN,
MALAYSIA)
499
Physical properties of PVOH/chitosan-blended films cast from different solvents
S. Y. PARK, S.
T. JUN
(CHONNAM, SOUTH KOREA), K. S. MARSH (CENTRAL, SC, USA)
503
Viscoelastic properties of xanthan gum
hydrogels
annealed in the sol state
T. ISEKI, M.
ТАКАНАЅШ,
H. HATTORI (NAGANO, JAPAN), T. HATAKEYAMA (TOKYO, JAPAN), H. HATAKEYAMA (FUKUI,
JAPAN)
Colloidal Systems
507
Emulsions under shear
—
the formation and properties of partially coalesced
lipid
structures
S. A. VANAPALLI, J.
N.
COUPLAND
(UNIVERSITY
PARK, PA, USA)
513
Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsions
Y. HEMAR, M. TAMEHANA, P. A. MUNRO, H. SINGH (PALMERSTON NORTH, NEW ZEALAND)
521
Estimating significant causes of variation in emulsions droplet size distributions obtained by the electrical sensing zone and laser low angle
light scattering techniques
B. EGELANDSDAL,
0.
LANGSRUD
(AAS,
NORWAY), T. NYVOLD (KOLBOTN, NORWAY), P.
K. SONTUM
(OSLO, NORWAY),
С
S0RENSEN
(JULESMINDE, DENMARK), G. ENERSEN
(AAS,
NORWAY),
S. H0LLAND
(OSLO, NORWAY), R. OFSTAD
(AAS,
NORWAY)
533
Hydrocolloids in emulsions: particle size distribution and
interfacial
activity
X. HUANG, Y. KAKUDA, S. W.
CUI
(ONTARIO, CANADA)
Multicomponent Systems
543
Microstructure
design in mixed biopolymer composites
I. T. NORTON, W. J. FRITH (SHARNBROOK, UK)
555
Polysaccharide protein interactions
C. G. DE KRUH7, R.
TUINIER (EDE,
THE NETHERLANDS)
565
Viscosity,
microstructure
and phase behavior of aqueous mixtures of commercial milk protein products and xanthan gum
Y. HEMAR, M. TAMEHANA, P. A. MUNRO, H. SINGH (PALMERSTON NORTH, NEW ZEALAND)
575
Study of xanthan gum/waxy corn starch interaction in solution by viscometry
F. WANG, Z. SUN, Y.-J. WANG (FAYETTEVILLE,
AR, USA)
583
Improvement and modification of whey protein gel texture using polysaccharides
S. L. TURGEON,
M. BEAULIEU
(QUEBEC, CANADA)
Polymer and Colloidal Phenomena in Dairy and Confectionary Products
593
Effect of fermentation temperature on the rheology of set and stirred yogurt
A. HAQUE, R. K. RICHARDSON (BEDFORD, UK),
E. R.
MORRIS (CORK, IRELAND)
603
The relationship between rheological parameters and whey separation in milk gels
J. A. LUCEY (MADISON, WI, USA)
609
Acid-induced gelation of whey protein polymers: effects of
pH
and calcium concentration during polymerization
M. BRITTEN, H. J. GIROUX (ST-HYACINTHE, CANADA)
619
Kappa-2 carrageenan: structure and performance of commercial extracts
П.
Performance in two simulated dairy applications
H. J. BIXLER, K. JOHNDRO (SEARSPORT, ME, USA), R. FALSHAW (LOWER HUTT, NEW ZEALAND)
631
Advanced topics in the application of the WLF/free volume theory to high sugar/biopolymer mixtures: a review
S.
KASAPIŠ (AL-KHOD,
OMAN)
643
Texture and structure of gelatin/pectin-based gummy confections
L. L. DEMARS, G. R. ZIEGLER (UNIVERSITY PARK, PA, USA)
ELSEVIER
Abstracted/indexed in:
AGRICOLA
Database; Biodeterioration Abstracts; BIOSIS (Biological Abstracts); Chemical Abstracts;
Crop Physiology Abstracts; Current Contents/Agriculture, Biology
&
Environmental Sciences; Dairy Science Abstracts;
Elsevier BIOBASE/Current
Awareness in Biological Sciences; Field Crop Abstracts; Food Science and Technology Abstracts;
Foods Adlibra; Grasslands Forage Abstracts; Horticultural Abstracts; Nutrition Abstracts and Reviews, Series A: Human and
Experimental; Research Alert; Reviews in Medical and Veterinary Mycology; Science Citation Index; Sugar Industry Abstracts
|
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| format | Conference Proceeding Book |
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| spelling | International Hydrocolloids Conference 5 2000 Raleigh, NC Verfasser (DE-588)1404306-3 aut 5th International Hydrocolloids Conference guest ed.: E. Allen Foegeding Fifth International Hydrocolloids Conference Oxford [u.a.] Elsevier Science 2001 S. 329 - 662 Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Food hydrocolloids 15,4-6 Einzelaufnahme e. Zeitschr.-H. Hydrokolloid (DE-588)4113979-3 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 2000 Raleigh NC gnd-content Lebensmittel (DE-588)4034870-2 s Hydrokolloid (DE-588)4113979-3 s DE-604 Foegeding, E. Allen Sonstige oth Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009629191&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | 5th International Hydrocolloids Conference Hydrokolloid (DE-588)4113979-3 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4113979-3 (DE-588)4034870-2 (DE-588)1071861417 |
| title | 5th International Hydrocolloids Conference |
| title_alt | Fifth International Hydrocolloids Conference |
| title_auth | 5th International Hydrocolloids Conference |
| title_exact_search | 5th International Hydrocolloids Conference |
| title_full | 5th International Hydrocolloids Conference guest ed.: E. Allen Foegeding |
| title_fullStr | 5th International Hydrocolloids Conference guest ed.: E. Allen Foegeding |
| title_full_unstemmed | 5th International Hydrocolloids Conference guest ed.: E. Allen Foegeding |
| title_short | 5th International Hydrocolloids Conference |
| title_sort | 5th international hydrocolloids conference |
| topic | Hydrokolloid (DE-588)4113979-3 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Hydrokolloid Lebensmittel Konferenzschrift 2000 Raleigh NC |
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