Food colloids: self-assembly and material science ; the proceedings of Food Colloids 2006: Self-Assembly and Material Science conference held on 23- 26 April 2006 in Montreux, Switzerland
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
London
RSC Publ.
2007
|
| Schriftenreihe: | Special publication / Royal Society of Chemistry
308 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Der Verlag bestätigt, dass die Zählung der Reihe falsch ist und es sich um den Band 308 handelt |
| Beschreibung: | XVIII, 515 S. Ill., graph. Darst. |
| ISBN: | 9780854042715 |
Internformat
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| 245 | 1 | 0 | |a Food colloids |b self-assembly and material science ; the proceedings of Food Colloids 2006: Self-Assembly and Material Science conference held on 23- 26 April 2006 in Montreux, Switzerland |c ed. by Eric Dickinson ... |
| 264 | 1 | |a London |b RSC Publ. |c 2007 | |
| 300 | |a XVIII, 515 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 1 | |a Special publication / Royal Society of Chemistry |v 308 | |
| 500 | |a Der Verlag bestätigt, dass die Zählung der Reihe falsch ist und es sich um den Band 308 handelt | ||
| 650 | 4 | |a Colloids | |
| 650 | 4 | |a Processed foods | |
| 650 | 0 | 7 | |a Lebensmittel |0 (DE-588)4034870-2 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Kolloid |0 (DE-588)4164695-2 |2 gnd |9 rswk-swf |
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| 689 | 0 | |C b |5 DE-604 | |
| 700 | 1 | |a Dickinson, Eric |e Sonstige |4 oth | |
| 810 | 2 | |a Royal Society of Chemistry |t Special publication |v 308 |w (DE-604)BV001896212 |9 308 | |
| 856 | 4 | 2 | |m Digitalisierung TU Muenchen |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=015566118&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
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Datensatz im Suchindex
| _version_ | 1818149198788296704 |
|---|---|
| adam_text |
Contents
Chapter
1
Food Structure for Nutrition
1
D.G. Lemay, C.J.
Dillar
d
and
J.B.
German
1.1
Introduction
1
1.2
Food Structure and Nutrition
-
Then and Now
2
1.2.1
The Past
2
1.2.2
The Present
3
1.3
Food Structure and Bioavailability
4
1.4
Models of Food Components, Food Structure, and
Health
5
1.5
Milk as a Model of Food Structure and Nutrition
6
1.6
Bioactive Molecules in Milk
8
1.6.1
Milk and Glucose Bioavailability
9
1.6.2
Milk and Protein Bioavailability
9
1.6.3
Milk and
Lipid
Bioavailability
10
1.7
Food Structure and Nutrition
-
The Future
11
1.8
Conclusions
13
References
13
PART I Self-Assembly and Encapsulation
17
Chapter
2
Self-Assembly in Food
-
A New Way to Make Nutritious
Products
19
M. Michel, H.J. Watzke, L. Sagalowicz, E. Kolodziejczyk
and
M.E. Leser
2.1
Introduction
19
2.2
Lipid
Digestion
-
A Self-Assembly-Based
Bioprocess
21
2.3
Lipases: Transformation of Lipids into Amphiphiles
22
2.4
Liquid Crystalline Phase Formation during Digestion
23
2.5
Oil Droplet Digestion
25
2.6
Emulsifier-Based Self-Assembly and Structuring of Oil
Droplets
26
2.7
Addition of Guest Molecules to Mesophases
27
vu
yjjj Ctnilťfiis
2.8
Phytosterol Solubilization
into Mesophases
29
2.9
Colloid Science and Nutrition
29
References
30
Chapter
3
Structure of Self-Assembled Globular Proteins
35
T.
Nicolai
3.1
Introduction
35
3.2
Structure of Dilute Aggregates
38
3.3
Structure of Interacting Aggregates and Gels
43
3.4
Relationship between Structure and Linear Elasticity
51
3.5
Conclusions
53
Acknowledgement
54
References
54
Chapter
4
Similarities in Self-Assembly of Proteins and Surfactants: An
Attempt to Bridge the Gap
57
E. van
der
Linden and P.
Venerna
4.1
Introduction
57
4.2
Surfactant Assembly
58
4.3
Spherical Protein Aggregates
61
4.4
Protein Assemblies of Arbitrary Morphology: A First
Attempt
62
4.5 ß-Lactoglobulin
Fibrils: Equilibrium Assembly or
Not?
64
References
66
Chapter
5
Self-Assembled Liquid Particles: How to Modulate their
Internal Structure
69
5.
Guillot, A. Yaghmur, L.
de Campo,
S. Salentinig,
L.
Sagalowicz,
M.E. Leser,
M.
Michel, HJ. Watzke and
0. Glatter
5.1
Introduction
69
5.2
Emulsified
Liquid
Crystals and
Microemulsions 71
5.3 Solubilization
of Oils in Self-Assembled Structured
Particles
75
5.3.1
Emulsification of Microemulsions
75
5.3.2
Micellar Cubosomes and Transformation from
Hexosomes to
EME
79
5.3.3
Control of the Internal .Self-Assembled
Structure
82
5.4
Conclusions and Outlook
83
References
84
Contents jx
Chapter
6
Synergistic Solubilization of Mixed Nutraceuticals in
Modified Discontinuous Micellar Cubic Structures
87
R. Efrat, A. Aserin and
N.
Gar
ti
6.1
Introduction
87
6.2
Experimental
89
6.3
Results and Discussion
91
6.3.1
Thermal Behaviour of the QL Phase
91
6.3.2
Systems Loaded with Phytosterols
94
6.3.3
Lycopene Solubilization
97
6.3.4
Lycopene and Phytosterol
Solubilization
97
6.4
Conclusions
100
References
101
Chapter
7
Scope and Limitations of Using Wax to Encapsulate
Water-Soluble Compounds
103
M. Mellema
7.1
Introduction
103
7.2
Theory
106
7.3
Materials and Methods
106
7.3.1
Preparation of Wax Capsules
106
7.3.2
Analysis of Wax Capsules
107
7.3.3
Preparation and Analysis of Complex
Coacervate
Capsules
108
7.3.4
Analysis of Wax Digestibility
109
7.4
Results
110
7.4.1
Wax Capsules Prepared by Technique
1
110
7.4.2
Wax Capsules Prepared by Technique
2
110
7.4.3
Complex
Coacervate
Capsules
112
7.4.4
Digestibility of Wax
113
7.5
Concluding Remarks
114
Acknowledgements
114
References
115
Chapter
8
Self-Assembly of Starch Spheruhtes as Induced by Inclusion
Complexation with Small Ligands
117
B. Conde-Petit, S. Handschin, C.
Heinemann
and F.
Escher
8.1
Introduction
117
8.2
Materials and Methods
118
8.3
Results and Discussion
119
8.4
Concluding Remarks
125
References
125
Contents
PART II
Biopolymer
Interactions I27
Chapter
9
Electrostatics in Macromolecular Solutions
129
B. Jönsson,
M.
Lund and
F.L.B, da Silva
9.1
Introduction - The Dielectric Continuum Model
129
9.2
The Simple Electrolyte Solution
130
9.3
A Charged Macromolecule in a Salt Solution
131
9.4
Interaction of Two Charged Macromolecules
136
9.4.1
Interaction of Two Peptides
136
9.4.2
Effect of Multivalent Ions
139
9.4.3
Effect of Titrating Groups
140
9.4.4
Bridging Attraction with Polyelectrolytes
145
9.5
Protein-Polyelectrolyte Complexation
148
9.6
Conclusions
153
References
153
Chapter
10
Casein Interactions: Does the Chemistry Really Matter?
155
D.S.
Home, J.A. Lucey andJ.-W. Choi
10.1
Introduction
155
10.2
Caseins as Polymers
156
10.3
Introduction of
Calcium Séquestrants
157
10.4
Casein Chemistry and its Role in Casein Micelle
Structure
161
10.5
Concluding Remark
165
References
166
Chapter
11
Electrostatic Interactions between Lactoferrin and
ß-Lactoglobulin in
Oil-in-Water Emulsions
167
A. Ye and H. Singh
11.1
Introduction
167
11.2
Experimental
168
11.2.1
Preparation of Emulsions
168
11.2.2
Characterization of Emulsions
168
11.3
Results and Discussion
169
11.3.1
Emulsions formed with Mixture of
Lactoferrin
+ ß-Lactoglobulin 169
11.3.2
Addition of
ß-Lactoglobulin
to Lactoferrin-
Stabilized Emulsions
171
11.3.3
Addition of Lactoferrin to
ß-Lactoglobulin-
Stabilized Emulsions
173
Acknowledgements
175
References
175
Contents xj
Chapter
12 ß-Lactoglobulin Aggregates
from Heating with
Charged Cosolutes: Formation, Characterization
and Foaming
177
G.
Unter
haslberger,
С
Schmitt,
S.
Shojaei-Rami and
С.
Sanchez
12.1
Introduction
177
12.2
Materials and Methods
178
12.2.1
Materials
178
12.2.2
Sample Preparation
178
12.2.3
Determination of Denaturation Kinetics by
RP-HPLC
179
12.2.4
Determination of Stability Ratio
180
12.2.5
Determination of Protein Aggregate
Molecular Weight and Second Virial
Coefficient
180
12.2.6
Determination of Protein Aggregate Size
and Electrophoretic Mobility
181
12.2.7
Determination of Protein Aggregate
Interfacial
Properties
182
12.2.8
Determination of Protein Aggregate
Foaming and Foam-Stabilizing
Properties
182
12.3
Results and Discussion
183
12.3.1
Protein Denaturation and Aggregation in
Presence of Cosolutes
183
12.3.2
Physicochemical Properties of Protein
Aggregates in Relation to
Interfacial
and
Foaming Properties
188
12.4
Conclusions
192
References
192
Chapter
13
Manipulation of Adsorption Behaviour at Liquid Interfaces
by Changing Protein-Polysaccharide Electrostatic
Interactions
195
R.A. Ganzevles, T. van
Vliet, M.A.
Cohen Stuart and
H.H.J.
de Jongh
13.1
Introduction
195
13.2
Experimental
198
13.3
Adsorption Kinetics
199
13.4
Surface Rheology and Structure of Adsorbed
Layers
203
13.5
Concluding Remarks
206
Acknowledgements
206
References
206
Contents
Xli
Chapter
14 Adsorption Experiments
from Mixed
Protein +
Surfactant
Solutions 209
V.S. Alahverdjieva, D.O. Grigoriev, J.K.
Ferri,
V.B. Fainerman, E.
V.
Aksenenko, M.E. Leser,
M. Michel and R. Miller
14.1
Introduction
209
14.2
Theoretical Approach
21°
14.2.1 Thermodynamic Model 210
14.2.2 Adsorption
Kinetics
212
14.3 Materials
and Methods
213
14.4
Results and Discussion
214
14.5
Conclusions
223
Acknowledgement
223
References
223
Chapter
15
Role of Electrostatic Interactions on Molecular
Self-Assembly of Protein
+
Phospholipid Films at the
Air-Water Interface
227
A. Lucero
Caro, A.R. Machie,
A.P. Gunning, P.J. Wilde,
V.J.
Morris, M.R.
Rodríguez Niño
and J.M. Rodriguez
Patino
15.1
Introduction
227
15.2
Experimental
228
15.3
Results and Discussion
229
15.3.1
Effect of
pH
on Electrostatic
Interactions
229
15.3.2
DPPC Monolayers
231
15.3.3 ß-Casein
Monolayers
234
15.3.4 DPPC+ß-Casein
Monolayers
238
15.4
Conclusions
241
Acknowledgements
241
References
242
Chapter
16
Theoretical Study of Phase Transition Behaviour in Mixed
Biopolymer
+
Surfactant
Interfacial
Layers Using the
Self-Consistent-Field Approach
245
R. Ettelaie, E. Dickinson, L.
Cao
and L.A. Pugnaloni
16.1
Introduction
245
16.2
Methodology and Model
247
16.2.1
Self-Consistent-Field Calculations
247
16.2.2
The Mixture Model
248
16.3
Results and Discussion
249
17.1
Introduction
17.2
Diffusing Wave Spectroscopy
17.3
Materials and Methods
17.4
Results
17.4.1
UnheatedMilk
17.4.2
Heated Milk
17.5
Discussion
References
Contents xjjj
16.3.1
Adsorption Isotherms
249
16.3.2
Density Profiles
253
16.4
Conclusions
254
References
255
Chapter
17
Interactions during the Acidification of Native and Heated
Milks Studied by Diffusing Wave Spectroscopy
257
M. Alexander, L.
Donato
and D.G. Dalgleish
257
258
260
261
261
263
265
266
Chapter
18
Computer Simulation of the Pre-heating, Gelation and
Rheology of Acid Skim Milk Systems
269
J.H.J. van Opheusden
18.1
Introduction
269
18.2
Simulation Model
270
18.3
The Pre-Heating Phase
271
18.3.1
Methodology
271
18.3.2
Results and Discussion
273
18.4
The Gelation Phase
278
18.5
The Deformation Phase
283
18.6
Comparison with Experiment
285
Acknowledgement
286
References
286
Chapter
19
Xanthan Gum in Skim Milk: Designing Structure into Acid
Milk Gels
289
P.-A. Aichinger, M.-L.
Dillmann,
S.
Rami-Shojaei,
Α. Ρ
ater
son,
M.
Michel and
D.S.
Home
19.1
Introduction
289
19.2
Materials and Methods
290
19.2.1
Solution Preparation
290
19.2.2
Phase Separation
290
19.2.3
Gel Formation
291
19.3
Manipulation of Particle Interactions
292
19.3.1
Depletion-Induced Phase Separation
292
XIV
19.3.2
Acid-Induced
Aggregation and
Gel
Formation
19.3.3
Effects of Pre-Heating of Skim Milk
19.4
Tailoring Gels from Particle Dispersions
19.5
Conclusions
Acknowledgement
References
PART III Particles, Droplets and Bubbles
Chapter
20
Particle Tracking as a Probe of Microrheology in Food
Colloids
E. Dickinson, B.S. Murray and T. Moschakis
20.1
Introduction
20.2
Experimental
20.3
Results and Discussion
20.4
Concluding Remarks
Acknowledgements
References
Contents
293
294
296
300
301
301
303
305
305
308
309
316
317
317
Chapter
21
Optical Microrheology of Gelling
Biopolymer
Solutions
Based on Diffusing Wave Spectroscopy
F. Cardinaux, H.
Bissig,
P. Schurtenberger and F. Scheffold
21.1
Introduction
21.2
Critical Gelation Microrheology
21.3
Sample Preparation
21.4
Diffusing Wave Spectroscopy Based on Optical
Microrheology
21.5
Results and Discussion
21.6
Conclusions
Acknowledgements
References
Chapter
22
Gel and Glass Transitions in Short-range Attractive
Colloidal Systems
G. Foffi,
N.
Dorsaz and
С
De Michele
22.1
22.2
22.3
Introduction
The Gel Transition: Arrested Phase Separation
Dependence on Range of Attraction: Can an
Arrested State Emerge from Equilibrium?
22.4
Conclusions
Acknowledgement
References
319
319
319
320
321
323
325
325
325
327
327
329
338
341
341
341
Contents xv
Chapter
23
Shape
and
Interfacial Viscoelastic
Response of Emulsion
Droplets in Shear Flow
343
P. Erni, V. Herle,
EJ.
Windhab and P. Fischer
23.1
Introduction
344
23.2
Experimental
344
23.2.1
Materials
344
23.2.2
Emulsion Preparation and
Characterization
345
23.2.3
Rheo-SALS and Rheology
345
23.2.4
Single Drop Deformation Experiments
347
23.2.5
Interfacial
Characterization
347
23.3
Results
347
Acknowledgements
353
References
354
Chapter
24
Enhancement of Stability of Bubbles to Disproportionation
Using Hydrophilic Silica Particles Mixed with Surfactants
or Proteins
357
T.
Kostakis,
R. Ettelaie
and
Б.Ѕ.
Murray
24.1
Introduction
357
24.2
Materials and Methods
358
24.3
Results and Discussion
359
24.3.1
Fumed Silica Particles+ DDAB
359
24.3.2
Fumed Silica Particles
+
Protein
361
24.3.3
Fumed Silica Particles
+
Lecithin
362
24.3.4
Colloidal Silica Particles
+
DDAB
363
24.3.5
Colloidal Silica Particles
+
Protein
365
24.3.6
Colloidal Silica Particles
+
Lecithin
367
24.4
Conclusions
367
References
368
Chapter
25
Coalescence of Expanding Bubbles: Effects of Protein Type
and Included Oil Droplets
369
B.S. Murray, A. Cox, E. Dickinson, P.V. Nelson and
Y. Wang
25.1
Introduction
369
25.2
Materials and Methods
370
25.2.1
Materials
370
25.2.2
Emulsion Preparation and Characterization
370
25.2.3
Single Bubble Layer Experiment
371
25.2.4
Foam Stability Test
372
25.3
Results and Discussion
374
25.3.1
Effect of Protein Type
374
25.3.2
Effect of Oil Droplets
376
26.1
Introduction
26.2
Materials and Methods
26.3
Results
26.4
Discussion
26.5
Conclusions
Acknowledgement
References
Contents
XVI
-IQI
25.4
Conclusions
J0'
References 381
PART IV Emulsions
Chapter
26
Role of Protein-Stabilized Interfaces on the Microstructure
and Rheology of Oil-in-Water Emulsions
385
P.J. Wilde, A.R.
Machie, MJ.
Ridout, F.A. Husband, G.K.
Moates and MM. Robins
385
387
389
394
396
396
396
Chapter
27
Crystallization in
Monodisperse
Emulsions with Particles in
Size Range
20-200
nm
399
M.J.W. Povey, T.S. Awad, R.
Huo
and Y. Ding
21
Λ
Introduction
399
27.2
Materials and Methods
400
27.3
Crystal Nucleation Theory
403
27.4
Results and Discussion
404
27.5
Conclusions
411
References
411
Chapter
28
Instant Emulsions
413
T. Foster, A. Russell, D.
Faner, M.
Golding,
R. Finlayson, A.
Thomas,
D. Jarvis and E.
Pelan
28.1
Introduction
413
28.2
Emulsification
415
28.3
Emulsion Stabilization
417
28.4
Rates of Hydrocolloid
Hydration 418
28.5
Competitive
Hydration 421
References
422
Chapter
29
Flavour Binding by Solid and Liquid Emulsion Droplets
423
S. Ghosh, D.G. Peterson and
J.N. Coupland
29.1
Introduction
423
29.2
Experimental
424
29.3
Experimental Results and Preliminary Modelling
425
29.4
Nature of the Flavour-Binding Interactions
426
Contents xvjj
29.5
Surface
Binding and Droplet Dissolution Model
428
29.6
Conclusions
431
Acknowledgement
432
References
432
Chapter
30
Adsorption of Macroraolecules at Oil-Water Interfaces
during Emulsification
433
L.
Nilsson,
P. Osmark, M.
Leeman,
С.
Fernandez,
K.-G. Wahlund and
B. Bergenståhl
30.1
Introduction
433
30.2
Experimental
434
30.3
Results
436
30.3.1
Total Adsorption of OSA-Starch
436
30.3.2
Selective Adsorption of OSA-Starch
439
30.3.3
Protein Adsorption
440
30.4
Discussion
441
30.4.1
Kinetically Controlled Adsorption
441
30.4.2
Affinity-Controlled Adsorption
443
30.4.3
Equilibrium-Controlled Adsorption
445
30.5
Conclusions
446
Acknowledgement
446
References
446
PART V Texture, Rheology and Sensory Perception
449
Chapter
31
Tribology as a Tool to Study Emulsion Behaviour in the
Mouth
451
D.M.
Dresselhuis, E.H.A.
de Hoog, M.A.
Cohen Stuart and
G.A. van
Aken
31.1
Introduction
451
31.2
Sensory Perception of Emulsions
452
31.3
Tribology and Sensory Science
453
31.4
Importance of Surface Characteristics
454
31.5
In-Mouth Emulsion Behaviour and Perception
458
31.6
Summary
460
Acknowledgements
460
References
461
Chapter
32
Saliva-Induced Emulsion Flocculation: Role of Droplet
Charge
463
E. Stiletti,
МЛ.
Vingerhoeds,
W.
Norde
and G.A. van
Aken
32.1
Introduction
463
32.2
Materials and Methods
464
32.2.1
Materials
464
XVUl
32.2.2
Saliva
Collection
and Handling
32.2.3
Preparation of Emulsions and their
Mixtures with Saliva
32.2.4
Characterization of the Flocculation
32.2.5
Characterization of Complex Formation
between Lysozyme and Saliva
32.3
Results and Discussion
32.4
Conclusions
References
Chapter
33
Surface Topography of Heat-Set Whey Protein Gels: Eflfects
of Added Salt and Xanthan Gum
J. Chen, E. Dickinson, T. Moschakis and K. Nayebzadeh
33.1
Introduction
33.2
Materials and Methods
33.3
Results and Discussion
33.3.1
Effect of Added Salt
33.3.2
Effect of Added Xanthan Gum
33.4
Concluding Remarks
Acknowledgements
References
Chapter
34
Mechanisms Determining Crispness and its Retention in
Foods with a Dry Crust
T. van
Vliet,
J.
Visser,
W.
Lichtendonk
anã
H.
Luyten
34.1
Introduction
34.2
Materials and Methods
34.3
Mechanism Acting at the Molecular Scale
34.4
Mechanism Acting at the Mesoscopic Scale
34.4.1
Estimation of the Structural Length-Scale
for Crispness
34.4.2
Need for Crack Stoppers
34.4.3
Need for Overlapping Sound Events
34.4.4
Frequency Spectrum of Emitted Sound
34.4.5
Effect of Oil Presence after Deep Frying
34.4.6
Change in Mode of Fracturing with
Increasing Water Content
Effects at the Macroscopic Scale
Conclusions
Contents
464
34.5
34.6
Acknowledgements
References
465
465
466
466
470
471
473
473
474
475
475
478
482
484
484
485
485
486
487
489
489
491
492
493
495
497
498
499
499
499
Subject Index
503 |
| adam_txt |
Contents
Chapter
1
Food Structure for Nutrition
1
D.G. Lemay, C.J.
Dillar
d
and
J.B.
German
1.1
Introduction
1
1.2
Food Structure and Nutrition
-
Then and Now
2
1.2.1
The Past
2
1.2.2
The Present
3
1.3
Food Structure and Bioavailability
4
1.4
Models of Food Components, Food Structure, and
Health
5
1.5
Milk as a Model of Food Structure and Nutrition
6
1.6
Bioactive Molecules in Milk
8
1.6.1
Milk and Glucose Bioavailability
9
1.6.2
Milk and Protein Bioavailability
9
1.6.3
Milk and
Lipid
Bioavailability
10
1.7
Food Structure and Nutrition
-
The Future
11
1.8
Conclusions
13
References
13
PART I Self-Assembly and Encapsulation
17
Chapter
2
Self-Assembly in Food
-
A New Way to Make Nutritious
Products
19
M. Michel, H.J. Watzke, L. Sagalowicz, E. Kolodziejczyk
and
M.E. Leser
2.1
Introduction
19
2.2
Lipid
Digestion
-
A Self-Assembly-Based
Bioprocess
21
2.3
Lipases: Transformation of Lipids into Amphiphiles
22
2.4
Liquid Crystalline Phase Formation during Digestion
23
2.5
Oil Droplet Digestion
25
2.6
Emulsifier-Based Self-Assembly and Structuring of Oil
Droplets
26
2.7
Addition of Guest Molecules to Mesophases
27
vu
yjjj Ctnilťfiis
2.8
Phytosterol Solubilization
into Mesophases
29
2.9
Colloid Science and Nutrition
29
References
30
Chapter
3
Structure of Self-Assembled Globular Proteins
35
T.
Nicolai
3.1
Introduction
35
3.2
Structure of Dilute Aggregates
38
3.3
Structure of Interacting Aggregates and Gels
43
3.4
Relationship between Structure and Linear Elasticity
51
3.5
Conclusions
53
Acknowledgement
54
References
54
Chapter
4
Similarities in Self-Assembly of Proteins and Surfactants: An
Attempt to Bridge the Gap
57
E. van
der
Linden and P.
Venerna
4.1
Introduction
57
4.2
Surfactant Assembly
58
4.3
Spherical Protein Aggregates
61
4.4
Protein Assemblies of Arbitrary Morphology: A First
Attempt
62
4.5 ß-Lactoglobulin
Fibrils: Equilibrium Assembly or
Not?
64
References
66
Chapter
5
Self-Assembled Liquid Particles: How to Modulate their
Internal Structure
69
5.
Guillot, A. Yaghmur, L.
de Campo,
S. Salentinig,
L.
Sagalowicz,
M.E. Leser,
M.
Michel, HJ. Watzke and
0. Glatter
5.1
Introduction
69
5.2
Emulsified
Liquid
Crystals and
Microemulsions 71
5.3 Solubilization
of Oils in Self-Assembled Structured
Particles
75
5.3.1
Emulsification of Microemulsions
75
5.3.2
Micellar Cubosomes and Transformation from
Hexosomes to
EME
79
5.3.3
Control of the Internal .Self-Assembled
Structure
82
5.4
Conclusions and Outlook
83
References
84
Contents jx
Chapter
6
Synergistic Solubilization of Mixed Nutraceuticals in
Modified Discontinuous Micellar Cubic Structures
87
R. Efrat, A. Aserin and
N.
Gar
ti
6.1
Introduction
87
6.2
Experimental
89
6.3
Results and Discussion
91
6.3.1
Thermal Behaviour of the QL Phase
91
6.3.2
Systems Loaded with Phytosterols
94
6.3.3
Lycopene Solubilization
97
6.3.4
Lycopene and Phytosterol
Solubilization
97
6.4
Conclusions
100
References
101
Chapter
7
Scope and Limitations of Using Wax to Encapsulate
Water-Soluble Compounds
103
M. Mellema
7.1
Introduction
103
7.2
Theory
106
7.3
Materials and Methods
106
7.3.1
Preparation of Wax Capsules
106
7.3.2
Analysis of Wax Capsules
107
7.3.3
Preparation and Analysis of Complex
Coacervate
Capsules
108
7.3.4
Analysis of Wax Digestibility
109
7.4
Results
110
7.4.1
Wax Capsules Prepared by Technique
1
110
7.4.2
Wax Capsules Prepared by Technique
2
110
7.4.3
Complex
Coacervate
Capsules
112
7.4.4
Digestibility of Wax
113
7.5
Concluding Remarks
114
Acknowledgements
114
References
115
Chapter
8
Self-Assembly of Starch Spheruhtes as Induced by Inclusion
Complexation with Small Ligands
117
B. Conde-Petit, S. Handschin, C.
Heinemann
and F.
Escher
8.1
Introduction
117
8.2
Materials and Methods
118
8.3
Results and Discussion
119
8.4
Concluding Remarks
125
References
125
Contents
PART II
Biopolymer
Interactions I27
Chapter
9
Electrostatics in Macromolecular Solutions
129
B. Jönsson,
M.
Lund and
F.L.B, da Silva
9.1
Introduction - The Dielectric Continuum Model
129
9.2
The Simple Electrolyte Solution
130
9.3
A Charged Macromolecule in a Salt Solution
131
9.4
Interaction of Two Charged Macromolecules
136
9.4.1
Interaction of Two Peptides
136
9.4.2
Effect of Multivalent Ions
139
9.4.3
Effect of Titrating Groups
140
9.4.4
Bridging Attraction with Polyelectrolytes
145
9.5
Protein-Polyelectrolyte Complexation
148
9.6
Conclusions
153
References
153
Chapter
10
Casein Interactions: Does the Chemistry Really Matter?
155
D.S.
Home, J.A. Lucey andJ.-W. Choi
10.1
Introduction
155
10.2
Caseins as Polymers
156
10.3
Introduction of
Calcium Séquestrants
157
10.4
Casein Chemistry and its Role in Casein Micelle
Structure
161
10.5
Concluding Remark
165
References
166
Chapter
11
Electrostatic Interactions between Lactoferrin and
ß-Lactoglobulin in
Oil-in-Water Emulsions
167
A. Ye and H. Singh
11.1
Introduction
167
11.2
Experimental
168
11.2.1
Preparation of Emulsions
168
11.2.2
Characterization of Emulsions
168
11.3
Results and Discussion
169
11.3.1
Emulsions formed with Mixture of
Lactoferrin
+ ß-Lactoglobulin 169
11.3.2
Addition of
ß-Lactoglobulin
to Lactoferrin-
Stabilized Emulsions
171
11.3.3
Addition of Lactoferrin to
ß-Lactoglobulin-
Stabilized Emulsions
173
Acknowledgements
175
References
175
Contents xj
Chapter
12 ß-Lactoglobulin Aggregates
from Heating with
Charged Cosolutes: Formation, Characterization
and Foaming
177
G.
Unter
haslberger,
С
Schmitt,
S.
Shojaei-Rami and
С.
Sanchez
12.1
Introduction
177
12.2
Materials and Methods
178
12.2.1
Materials
178
12.2.2
Sample Preparation
178
12.2.3
Determination of Denaturation Kinetics by
RP-HPLC
179
12.2.4
Determination of Stability Ratio
180
12.2.5
Determination of Protein Aggregate
Molecular Weight and Second Virial
Coefficient
180
12.2.6
Determination of Protein Aggregate Size
and Electrophoretic Mobility
181
12.2.7
Determination of Protein Aggregate
Interfacial
Properties
182
12.2.8
Determination of Protein Aggregate
Foaming and Foam-Stabilizing
Properties
182
12.3
Results and Discussion
183
12.3.1
Protein Denaturation and Aggregation in
Presence of Cosolutes
183
12.3.2
Physicochemical Properties of Protein
Aggregates in Relation to
Interfacial
and
Foaming Properties
188
12.4
Conclusions
192
References
192
Chapter
13
Manipulation of Adsorption Behaviour at Liquid Interfaces
by Changing Protein-Polysaccharide Electrostatic
Interactions
195
R.A. Ganzevles, T. van
Vliet, M.A.
Cohen Stuart and
H.H.J.
de Jongh
13.1
Introduction
195
13.2
Experimental
198
13.3
Adsorption Kinetics
199
13.4
Surface Rheology and Structure of Adsorbed
Layers
203
13.5
Concluding Remarks
206
Acknowledgements
206
References
206
Contents
Xli
Chapter
14 Adsorption Experiments
from Mixed
Protein +
Surfactant
Solutions 209
V.S. Alahverdjieva, D.O. Grigoriev, J.K.
Ferri,
V.B. Fainerman, E.
V.
Aksenenko, M.E. Leser,
M. Michel and R. Miller
14.1
Introduction
209
14.2
Theoretical Approach
21°
14.2.1 Thermodynamic Model 210
14.2.2 Adsorption
Kinetics
212
14.3 Materials
and Methods
213
14.4
Results and Discussion
214
14.5
Conclusions
223
Acknowledgement
223
References
223
Chapter
15
Role of Electrostatic Interactions on Molecular
Self-Assembly of Protein
+
Phospholipid Films at the
Air-Water Interface
227
A. Lucero
Caro, A.R. Machie,
A.P. Gunning, P.J. Wilde,
V.J.
Morris, M.R.
Rodríguez Niño
and J.M. Rodriguez
Patino
15.1
Introduction
227
15.2
Experimental
228
15.3
Results and Discussion
229
15.3.1
Effect of
pH
on Electrostatic
Interactions
229
15.3.2
DPPC Monolayers
231
15.3.3 ß-Casein
Monolayers
234
15.3.4 DPPC+ß-Casein
Monolayers
238
15.4
Conclusions
241
Acknowledgements
241
References
242
Chapter
16
Theoretical Study of Phase Transition Behaviour in Mixed
Biopolymer
+
Surfactant
Interfacial
Layers Using the
Self-Consistent-Field Approach
245
R. Ettelaie, E. Dickinson, L.
Cao
and L.A. Pugnaloni
16.1
Introduction
245
16.2
Methodology and Model
247
16.2.1
Self-Consistent-Field Calculations
247
16.2.2
The Mixture Model
248
16.3
Results and Discussion
249
17.1
Introduction
17.2
Diffusing Wave Spectroscopy
17.3
Materials and Methods
17.4
Results
17.4.1
UnheatedMilk
17.4.2
Heated Milk
17.5
Discussion
References
Contents xjjj
16.3.1
Adsorption Isotherms
249
16.3.2
Density Profiles
253
16.4
Conclusions
254
References
255
Chapter
17
Interactions during the Acidification of Native and Heated
Milks Studied by Diffusing Wave Spectroscopy
257
M. Alexander, L.
Donato
and D.G. Dalgleish
257
258
260
261
261
263
265
266
Chapter
18
Computer Simulation of the Pre-heating, Gelation and
Rheology of Acid Skim Milk Systems
269
J.H.J. van Opheusden
18.1
Introduction
269
18.2
Simulation Model
270
18.3
The Pre-Heating Phase
271
18.3.1
Methodology
271
18.3.2
Results and Discussion
273
18.4
The Gelation Phase
278
18.5
The Deformation Phase
283
18.6
Comparison with Experiment
285
Acknowledgement
286
References
286
Chapter
19
Xanthan Gum in Skim Milk: Designing Structure into Acid
Milk Gels
289
P.-A. Aichinger, M.-L.
Dillmann,
S.
Rami-Shojaei,
Α. Ρ
ater
son,
M.
Michel and
D.S.
Home
19.1
Introduction
289
19.2
Materials and Methods
290
19.2.1
Solution Preparation
290
19.2.2
Phase Separation
290
19.2.3
Gel Formation
291
19.3
Manipulation of Particle Interactions
292
19.3.1
Depletion-Induced Phase Separation
292
XIV
19.3.2
Acid-Induced
Aggregation and
Gel
Formation
19.3.3
Effects of Pre-Heating of Skim Milk
19.4
Tailoring Gels from Particle Dispersions
19.5
Conclusions
Acknowledgement
References
PART III Particles, Droplets and Bubbles
Chapter
20
Particle Tracking as a Probe of Microrheology in Food
Colloids
E. Dickinson, B.S. Murray and T. Moschakis
20.1
Introduction
20.2
Experimental
20.3
Results and Discussion
20.4
Concluding Remarks
Acknowledgements
References
Contents
293
294
296
300
301
301
303
305
305
308
309
316
317
317
Chapter
21
Optical Microrheology of Gelling
Biopolymer
Solutions
Based on Diffusing Wave Spectroscopy
F. Cardinaux, H.
Bissig,
P. Schurtenberger and F. Scheffold
21.1
Introduction
21.2
Critical Gelation Microrheology
21.3
Sample Preparation
21.4
Diffusing Wave Spectroscopy Based on Optical
Microrheology
21.5
Results and Discussion
21.6
Conclusions
Acknowledgements
References
Chapter
22
Gel and Glass Transitions in Short-range Attractive
Colloidal Systems
G. Foffi,
N.
Dorsaz and
С
De Michele
22.1
22.2
22.3
Introduction
The Gel Transition: Arrested Phase Separation
Dependence on Range of Attraction: Can an
Arrested State Emerge from Equilibrium?
22.4
Conclusions
Acknowledgement
References
319
319
319
320
321
323
325
325
325
327
327
329
338
341
341
341
Contents xv
Chapter
23
Shape
and
Interfacial Viscoelastic
Response of Emulsion
Droplets in Shear Flow
343
P. Erni, V. Herle,
EJ.
Windhab and P. Fischer
23.1
Introduction
344
23.2
Experimental
344
23.2.1
Materials
344
23.2.2
Emulsion Preparation and
Characterization
345
23.2.3
Rheo-SALS and Rheology
345
23.2.4
Single Drop Deformation Experiments
347
23.2.5
Interfacial
Characterization
347
23.3
Results
347
Acknowledgements
353
References
354
Chapter
24
Enhancement of Stability of Bubbles to Disproportionation
Using Hydrophilic Silica Particles Mixed with Surfactants
or Proteins
357
T.
Kostakis,
R. Ettelaie
and
Б.Ѕ.
Murray
24.1
Introduction
357
24.2
Materials and Methods
358
24.3
Results and Discussion
359
24.3.1
Fumed Silica Particles+ DDAB
359
24.3.2
Fumed Silica Particles
+
Protein
361
24.3.3
Fumed Silica Particles
+
Lecithin
362
24.3.4
Colloidal Silica Particles
+
DDAB
363
24.3.5
Colloidal Silica Particles
+
Protein
365
24.3.6
Colloidal Silica Particles
+
Lecithin
367
24.4
Conclusions
367
References
368
Chapter
25
Coalescence of Expanding Bubbles: Effects of Protein Type
and Included Oil Droplets
369
B.S. Murray, A. Cox, E. Dickinson, P.V. Nelson and
Y. Wang
25.1
Introduction
369
25.2
Materials and Methods
370
25.2.1
Materials
370
25.2.2
Emulsion Preparation and Characterization
370
25.2.3
Single Bubble Layer Experiment
371
25.2.4
Foam Stability Test
372
25.3
Results and Discussion
374
25.3.1
Effect of Protein Type
374
25.3.2
Effect of Oil Droplets
376
26.1
Introduction
26.2
Materials and Methods
26.3
Results
26.4
Discussion
26.5
Conclusions
Acknowledgement
References
Contents
XVI
-IQI
25.4
Conclusions
J0'
References 381
PART IV Emulsions
Chapter
26
Role of Protein-Stabilized Interfaces on the Microstructure
and Rheology of Oil-in-Water Emulsions
385
P.J. Wilde, A.R.
Machie, MJ.
Ridout, F.A. Husband, G.K.
Moates and MM. Robins
385
387
389
394
396
396
396
Chapter
27
Crystallization in
Monodisperse
Emulsions with Particles in
Size Range
20-200
nm
399
M.J.W. Povey, T.S. Awad, R.
Huo
and Y. Ding
21
Λ
Introduction
399
27.2
Materials and Methods
400
27.3
Crystal Nucleation Theory
403
27.4
Results and Discussion
404
27.5
Conclusions
411
References
411
Chapter
28
Instant Emulsions
413
T. Foster, A. Russell, D.
Faner, M.
Golding,
R. Finlayson, A.
Thomas,
D. Jarvis and E.
Pelan
28.1
Introduction
413
28.2
Emulsification
415
28.3
Emulsion Stabilization
417
28.4
Rates of Hydrocolloid
Hydration 418
28.5
Competitive
Hydration 421
References
422
Chapter
29
Flavour Binding by Solid and Liquid Emulsion Droplets
423
S. Ghosh, D.G. Peterson and
J.N. Coupland
29.1
Introduction
423
29.2
Experimental
424
29.3
Experimental Results and Preliminary Modelling
425
29.4
Nature of the Flavour-Binding Interactions
426
Contents xvjj
29.5
Surface
Binding and Droplet Dissolution Model
428
29.6
Conclusions
431
Acknowledgement
432
References
432
Chapter
30
Adsorption of Macroraolecules at Oil-Water Interfaces
during Emulsification
433
L.
Nilsson,
P. Osmark, M.
Leeman,
С.
Fernandez,
K.-G. Wahlund and
B. Bergenståhl
30.1
Introduction
433
30.2
Experimental
434
30.3
Results
436
30.3.1
Total Adsorption of OSA-Starch
436
30.3.2
Selective Adsorption of OSA-Starch
439
30.3.3
Protein Adsorption
440
30.4
Discussion
441
30.4.1
Kinetically Controlled Adsorption
441
30.4.2
Affinity-Controlled Adsorption
443
30.4.3
Equilibrium-Controlled Adsorption
445
30.5
Conclusions
446
Acknowledgement
446
References
446
PART V Texture, Rheology and Sensory Perception
449
Chapter
31
Tribology as a Tool to Study Emulsion Behaviour in the
Mouth
451
D.M.
Dresselhuis, E.H.A.
de Hoog, M.A.
Cohen Stuart and
G.A. van
Aken
31.1
Introduction
451
31.2
Sensory Perception of Emulsions
452
31.3
Tribology and Sensory Science
453
31.4
Importance of Surface Characteristics
454
31.5
In-Mouth Emulsion Behaviour and Perception
458
31.6
Summary
460
Acknowledgements
460
References
461
Chapter
32
Saliva-Induced Emulsion Flocculation: Role of Droplet
Charge
463
E. Stiletti,
МЛ.
Vingerhoeds,
W.
Norde
and G.A. van
Aken
32.1
Introduction
463
32.2
Materials and Methods
464
32.2.1
Materials
464
XVUl
32.2.2
Saliva
Collection
and Handling
32.2.3
Preparation of Emulsions and their
Mixtures with Saliva
32.2.4
Characterization of the Flocculation
32.2.5
Characterization of Complex Formation
between Lysozyme and Saliva
32.3
Results and Discussion
32.4
Conclusions
References
Chapter
33
Surface Topography of Heat-Set Whey Protein Gels: Eflfects
of Added Salt and Xanthan Gum
J. Chen, E. Dickinson, T. Moschakis and K. Nayebzadeh
33.1
Introduction
33.2
Materials and Methods
33.3
Results and Discussion
33.3.1
Effect of Added Salt
33.3.2
Effect of Added Xanthan Gum
33.4
Concluding Remarks
Acknowledgements
References
Chapter
34
Mechanisms Determining Crispness and its Retention in
Foods with a Dry Crust
T. van
Vliet,
J.
Visser,
W.
Lichtendonk
anã
H.
Luyten
34.1
Introduction
34.2
Materials and Methods
34.3
Mechanism Acting at the Molecular Scale
34.4
Mechanism Acting at the Mesoscopic Scale
34.4.1
Estimation of the Structural Length-Scale
for Crispness
34.4.2
Need for Crack Stoppers
34.4.3
Need for Overlapping Sound Events
34.4.4
Frequency Spectrum of Emitted Sound
34.4.5
Effect of Oil Presence after Deep Frying
34.4.6
Change in Mode of Fracturing with
Increasing Water Content
Effects at the Macroscopic Scale
Conclusions
Contents
464
34.5
34.6
Acknowledgements
References
465
465
466
466
470
471
473
473
474
475
475
478
482
484
484
485
485
486
487
489
489
491
492
493
495
497
498
499
499
499
Subject Index
503 |
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| any_adam_object_boolean | 1 |
| building | Verbundindex |
| bvnumber | BV022356712 |
| classification_tum | CHE 712f CHE 507f |
| ctrlnum | (OCoLC)159913189 (DE-599)BVBBV022356712 |
| discipline | Chemie |
| discipline_str_mv | Chemie |
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| genre | (DE-588)1071861417 Konferenzschrift gnd-content |
| genre_facet | Konferenzschrift |
| geographic | Montreux (DE-588)4114631-1 gnd |
| geographic_facet | Montreux |
| id | DE-604.BV022356712 |
| illustrated | Illustrated |
| index_date | 2024-07-02T17:01:44Z |
| indexdate | 2024-12-11T13:03:13Z |
| institution | BVB |
| isbn | 9780854042715 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-015566118 |
| oclc_num | 159913189 |
| open_access_boolean | |
| owner | DE-12 DE-M49 DE-BY-TUM |
| owner_facet | DE-12 DE-M49 DE-BY-TUM |
| physical | XVIII, 515 S. Ill., graph. Darst. |
| publishDate | 2007 |
| publishDateSearch | 2007 |
| publishDateSort | 2007 |
| publisher | RSC Publ. |
| record_format | marc |
| series2 | Special publication / Royal Society of Chemistry |
| spelling | Food colloids self-assembly and material science ; the proceedings of Food Colloids 2006: Self-Assembly and Material Science conference held on 23- 26 April 2006 in Montreux, Switzerland ed. by Eric Dickinson ... London RSC Publ. 2007 XVIII, 515 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Special publication / Royal Society of Chemistry 308 Der Verlag bestätigt, dass die Zählung der Reihe falsch ist und es sich um den Band 308 handelt Colloids Processed foods Lebensmittel (DE-588)4034870-2 gnd rswk-swf Kolloid (DE-588)4164695-2 gnd rswk-swf Montreux (DE-588)4114631-1 gnd rswk-swf (DE-588)1071861417 Konferenzschrift gnd-content Lebensmittel (DE-588)4034870-2 s Kolloid (DE-588)4164695-2 s Montreux (DE-588)4114631-1 g b DE-604 Dickinson, Eric Sonstige oth Royal Society of Chemistry Special publication 308 (DE-604)BV001896212 308 Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=015566118&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Food colloids self-assembly and material science ; the proceedings of Food Colloids 2006: Self-Assembly and Material Science conference held on 23- 26 April 2006 in Montreux, Switzerland Colloids Processed foods Lebensmittel (DE-588)4034870-2 gnd Kolloid (DE-588)4164695-2 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4164695-2 (DE-588)4114631-1 (DE-588)1071861417 |
| title | Food colloids self-assembly and material science ; the proceedings of Food Colloids 2006: Self-Assembly and Material Science conference held on 23- 26 April 2006 in Montreux, Switzerland |
| title_auth | Food colloids self-assembly and material science ; the proceedings of Food Colloids 2006: Self-Assembly and Material Science conference held on 23- 26 April 2006 in Montreux, Switzerland |
| title_exact_search | Food colloids self-assembly and material science ; the proceedings of Food Colloids 2006: Self-Assembly and Material Science conference held on 23- 26 April 2006 in Montreux, Switzerland |
| title_exact_search_txtP | Food colloids self-assembly and material science ; the proceedings of Food Colloids 2006: Self-Assembly and Material Science conference held on 23- 26 April 2006 in Montreux, Switzerland |
| title_full | Food colloids self-assembly and material science ; the proceedings of Food Colloids 2006: Self-Assembly and Material Science conference held on 23- 26 April 2006 in Montreux, Switzerland ed. by Eric Dickinson ... |
| title_fullStr | Food colloids self-assembly and material science ; the proceedings of Food Colloids 2006: Self-Assembly and Material Science conference held on 23- 26 April 2006 in Montreux, Switzerland ed. by Eric Dickinson ... |
| title_full_unstemmed | Food colloids self-assembly and material science ; the proceedings of Food Colloids 2006: Self-Assembly and Material Science conference held on 23- 26 April 2006 in Montreux, Switzerland ed. by Eric Dickinson ... |
| title_short | Food colloids |
| title_sort | food colloids self assembly and material science the proceedings of food colloids 2006 self assembly and material science conference held on 23 26 april 2006 in montreux switzerland |
| title_sub | self-assembly and material science ; the proceedings of Food Colloids 2006: Self-Assembly and Material Science conference held on 23- 26 April 2006 in Montreux, Switzerland |
| topic | Colloids Processed foods Lebensmittel (DE-588)4034870-2 gnd Kolloid (DE-588)4164695-2 gnd |
| topic_facet | Colloids Processed foods Lebensmittel Kolloid Montreux Konferenzschrift |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=015566118&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV001896212 |
| work_keys_str_mv | AT dickinsoneric foodcolloidsselfassemblyandmaterialsciencetheproceedingsoffoodcolloids2006selfassemblyandmaterialscienceconferenceheldon2326april2006inmontreuxswitzerland |