Food emulsions and foams: interfaces, interactions and stability: [the proceedings of the Conference Food Emulsions and Foams: Interfaces, Interactions and Stability organized by the Food Chemistry Group of the RSC ..., held on 16- 18 March 1998 in Seville, Spain]
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | Undetermined |
| Veröffentlicht: |
Cambridge
RSC
1999
|
| Schriftenreihe: | Royal Society of Chemistry: Special publication
227 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Auch in : Colloids and surfaces / B ; 12 |
| Beschreibung: | IX, 390 S. Ill., graph. Darst. |
| ISBN: | 0854047530 |
Internformat
MARC
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| 245 | 1 | 0 | |a Food emulsions and foams: interfaces, interactions and stability |b [the proceedings of the Conference Food Emulsions and Foams: Interfaces, Interactions and Stability organized by the Food Chemistry Group of the RSC ..., held on 16- 18 March 1998 in Seville, Spain] |c ed. by E. Dickinson ... |
| 264 | 1 | |a Cambridge |b RSC |c 1999 | |
| 300 | |a IX, 390 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 1 | |a Royal Society of Chemistry: Special publication |v 227 | |
| 500 | |a Auch in : Colloids and surfaces / B ; 12 | ||
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| 700 | 1 | |a Dickinson, Eric |e Sonstige |4 oth | |
| 830 | 0 | |a Royal Society of Chemistry: Special publication |v 227 |w (DE-604)BV001896212 |9 227 | |
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Datensatz im Suchindex
| _version_ | 1804127046980337664 |
|---|---|
| adam_text | Contents
INTRODUCTORY LECTURE
Interfacial
Structures and Colloidal Interactions in Protein-Stabilized
1
Emulsions
D.
G. Dalgleish
Dispersions
INVITED LECTURE
Dispersion Stabilization and Destabilization by Polymers
19
B. Vincent
INVITED LECTURE
Attractive Interactions and Aggregation in Food Dispersions
29
С
G. de
Kruif
INVITED LECTURE
Food Dispersion Stability
45
R. P. Borwankar, B. Campbell, C. Oleksiak, T. Gurkov, D. T. Wasan, and
W.Xu
Emulsifying Properties of
/Î-Casein
and its Hydrolysates in Relation to
61
their Molecular Properties
P. E. A.
Smulders,
P. W. J. R. Caessens, and P. Walstra
Influence of Emulsifier and Pore Size on Membrane Emulsification
70
V.
Schröder
and
H.
Schubert
Contribution of Oil Phase Viscosity to the Stability of Oil-in-Water
81
Emulsions
P. J. Wilde, M.
Cornee,
F.
A. Husband, and
D. C.
Clark
Foam Formation by Food Proteins in Relation to their Dynamic
91
Surface Behaviour
H. K. A. I. van Kalsbeek and
A. Prins
yjji Contents
Effect of High Pressure on Protein-Polysaccharide Complexes
104
V. B. Galazka, D. Smith, E. Dickinson, andD. A.
Ledward
On the Stability of Oil-in-Water Emulsions Formed using Highly
117
Hydrolyzed Whey Protein
C. Ramkumar, S.
0.
Agboola, H. Singh, P.
А. Мито,
and A. M. Singh
Effect of Cholesterol Reduction from Hen s Egg Yolk Low-Density
129
Lipoprotein on its Emulsifying Properties
Y. Mine and M. Bergougnoux
Foaming of Glycoprotein Alcoholic Solutions
140
J.
Senée,
В.
Robillard, and M. Vignes-Adler
On the Stability of the Gas Phase in Ice-Cream
151
S.
Turan,
M.
Kirkland, and R. Bee
Effect of Pectinate on Properties of Oil-in-Water Emulsions Stabilized by
163
asi-Casein and /J-Casein
M. G.
Semenova,
A. S. Antipova, L. E. Belyakova, E. Dickinson, R. Brown,
E. G.
Pelan,
and I. T. Norton
Brownian Dynamics Simulation of Colloidal Aggregation and Gelation
176
M. Mellema, J. H. J. van Opheusden, and T. van
Vliet
Fluid-Fluid Interfaces
INVITED LECTURE
Dilational Rheology of Proteins Adsorbed at Fluid Interfaces
195
E. H. Lucassen-Reynders andJ. Benjamins
INVITED LECTURE
Dynamic Properties of Protein
+
Surfactant Mixtures at the Air-Liquid
207
Interface
R. Miller, V. B. Fainerman, A. V. Makievski, D. O. Grigoriev, P. Wilde,
and
J. Krägel
Comparison of the Dynamic Behaviour of Protein Films at Air-Water
223
and Oil-Water Interfaces
B. S. Murray, M. Fcergemand, M. Trotereau, and A. Ventura
Surface Activity at the Air-Water Interface in Relation to Surface
236
Composition of Spray-Dried Milk Protein-Stabilized Emulsions
A. Millqvist-Fureby,
N.
Burns, K.
Landström,
P.
Fäldt,
and
B. Bergenståhl
Contents ix
Protein-Lipid
Interactions
at the Air-Aqueous Phase Interface
246
J. M. Rodriguez
Patino
and
M. R.
Rodríguez Niño
Caseinate-Stabilized Emulsions: Influence of Ageing,
pH
and Oil Phase
258
on the Behaviour of Individual Protein Components
J. Leaver, A.J.R. Law, and
D. S. Horne
Adsorption of Proteins at the Gas-Liquid and Oil-Water Interfaces as
269
Studied by the Pendant Drop Method
A. V. Makievski, R. Miller,
V. B. Fainerman, J. Krägel,
and
R.
Wüstneck
Conformational Changes of Globular Proteins in Solution and Adsorbed
285
at Interfaces Investigated by FTIR Spectroscopy
R. J. Green, I. Hopkinson, and
R. A. L.
Jones
Structure,
Interfacial
Properties, and Functional Qualities in Foams and
296
Emulsions of Surfactin, a Lipopeptide from Bacillus subtilis
M. Deleu, M. Paquot, H. Razafindralambo, Y. Popineau, H. Budziekiewicz
,
P. Jacques, and P. Thonart
Rheology of Food Colloids
INVITED LECTURE
Factors Determining Small-Deformation Behaviour of Gels
307
T. van
Vliet
Rheology of Highly Concentrated Protein-Stabilized Emulsions
318
Y. Hemar andD. S. Home
Creaming, Flocculation, and Rheology of Casein-Stabilized Emulsions
327
E. Dickinson, M. Golding, and H. Casanova
Structure and Rheology of Simulated Particle Gel Systems
342
С
M.
Wijmans,
M.
Whittle,
and E.
Dickinson
Rheology and Physical Stability of Low-Calorie Salad Dressings
356
С
Pascual,
M.
C. Alf
aro, and
J.
Muñoz
Microstructure in Relation
to the
Textural
Properties of Mayonnaise
366
M. Langton,
A. Astrom,
and A.-M.
Hermansson
Subject Index
377
|
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| genre | (DE-588)1071861417 Konferenzschrift 1998 Sevilla gnd-content |
| genre_facet | Konferenzschrift 1998 Sevilla |
| id | DE-604.BV012411971 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T18:27:08Z |
| institution | BVB |
| isbn | 0854047530 |
| language | Undetermined |
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| physical | IX, 390 S. Ill., graph. Darst. |
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| record_format | marc |
| series | Royal Society of Chemistry: Special publication |
| series2 | Royal Society of Chemistry: Special publication |
| spelling | Food emulsions and foams: interfaces, interactions and stability [the proceedings of the Conference Food Emulsions and Foams: Interfaces, Interactions and Stability organized by the Food Chemistry Group of the RSC ..., held on 16- 18 March 1998 in Seville, Spain] ed. by E. Dickinson ... Cambridge RSC 1999 IX, 390 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Royal Society of Chemistry: Special publication 227 Auch in : Colloids and surfaces / B ; 12 Emulsion (DE-588)4014626-1 gnd rswk-swf Schaum (DE-588)4116372-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1998 Sevilla gnd-content Schaum (DE-588)4116372-2 s Lebensmittel (DE-588)4034870-2 s DE-604 Emulsion (DE-588)4014626-1 s Dickinson, Eric Sonstige oth Royal Society of Chemistry: Special publication 227 (DE-604)BV001896212 227 Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=008420729&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Food emulsions and foams: interfaces, interactions and stability [the proceedings of the Conference Food Emulsions and Foams: Interfaces, Interactions and Stability organized by the Food Chemistry Group of the RSC ..., held on 16- 18 March 1998 in Seville, Spain] Royal Society of Chemistry: Special publication Emulsion (DE-588)4014626-1 gnd Schaum (DE-588)4116372-2 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4014626-1 (DE-588)4116372-2 (DE-588)4034870-2 (DE-588)1071861417 |
| title | Food emulsions and foams: interfaces, interactions and stability [the proceedings of the Conference Food Emulsions and Foams: Interfaces, Interactions and Stability organized by the Food Chemistry Group of the RSC ..., held on 16- 18 March 1998 in Seville, Spain] |
| title_auth | Food emulsions and foams: interfaces, interactions and stability [the proceedings of the Conference Food Emulsions and Foams: Interfaces, Interactions and Stability organized by the Food Chemistry Group of the RSC ..., held on 16- 18 March 1998 in Seville, Spain] |
| title_exact_search | Food emulsions and foams: interfaces, interactions and stability [the proceedings of the Conference Food Emulsions and Foams: Interfaces, Interactions and Stability organized by the Food Chemistry Group of the RSC ..., held on 16- 18 March 1998 in Seville, Spain] |
| title_full | Food emulsions and foams: interfaces, interactions and stability [the proceedings of the Conference Food Emulsions and Foams: Interfaces, Interactions and Stability organized by the Food Chemistry Group of the RSC ..., held on 16- 18 March 1998 in Seville, Spain] ed. by E. Dickinson ... |
| title_fullStr | Food emulsions and foams: interfaces, interactions and stability [the proceedings of the Conference Food Emulsions and Foams: Interfaces, Interactions and Stability organized by the Food Chemistry Group of the RSC ..., held on 16- 18 March 1998 in Seville, Spain] ed. by E. Dickinson ... |
| title_full_unstemmed | Food emulsions and foams: interfaces, interactions and stability [the proceedings of the Conference Food Emulsions and Foams: Interfaces, Interactions and Stability organized by the Food Chemistry Group of the RSC ..., held on 16- 18 March 1998 in Seville, Spain] ed. by E. Dickinson ... |
| title_short | Food emulsions and foams: interfaces, interactions and stability |
| title_sort | food emulsions and foams interfaces interactions and stability the proceedings of the conference food emulsions and foams interfaces interactions and stability organized by the food chemistry group of the rsc held on 16 18 march 1998 in seville spain |
| title_sub | [the proceedings of the Conference Food Emulsions and Foams: Interfaces, Interactions and Stability organized by the Food Chemistry Group of the RSC ..., held on 16- 18 March 1998 in Seville, Spain] |
| topic | Emulsion (DE-588)4014626-1 gnd Schaum (DE-588)4116372-2 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Emulsion Schaum Lebensmittel Konferenzschrift 1998 Sevilla |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=008420729&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV001896212 |
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