Food colloids: fundamentals of formulation
Gespeichert in:
| Körperschaft: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Royal Society of Chemistry
c2001
|
| Schriftenreihe: | Special publication (Royal Society of Chemistry (Great Britain))
no. 258 |
| Schlagworte: | |
| Online-Zugang: | DE-1046 DE-1047 Volltext |
| Beschreibung: | "Proceedings of the conference Food colloids 2000: fundamentals of formulation organized by the Food Chemistry Group of the RSC held on 3-6 April 2000 in Potsdam, Germany."-T.p. verso Includes bibliographical references and index Surface quasi-elastic light scattering : a probe of interfacial rheology -- Scratching the surface : imaging interfacial structure using atomic force microscopy -- Application of Brewster angle microscopy to the analysis of proteins and lipids at the air-water interface -- Dynamic interaction between adsorbed protein layers from colloidal particle scattering in shear flow -- Foams and antifoams -- Stability of oil-in water emulsions containing protein -- Stabilization of emulsion films and emulsions by surfactant-polyelectrolyte complexes -- Colloidal dispersions based on solid lipids -- Coalescence processes in emulsions -- Mechanisms of coalescence in highly concentrated protein-stabilized emulsions -- Water-in-oil-in-water multiple emulsions stabilized by polymeric and natural emulsifiers -- Creaming and rheology of oil-in-water emulsions -- Crystallization in food emulsions -- Molecular basis of protein adsorption at fluid-fluid interfaces -- - Dilatational and shear rheology of protein layers at the water-air interface -- Dilational viscoelasticity of spread and adsorbed polymer films -- Influence of lipids on interfacial dilatational behaviour of adsorbed [beta]-lactoglobulin layers -- Theory of protein penetration into two-dimensional aggregating lipid monolayers -- Surface rheological properties of soy glycinin : gel layer formation and conformational aspects -- Effect of starch components and derivatives on the surface behaviour of a mixture of protein and small-molecule surfactants -- Effects of agitation on proteins -- Spectroscopic investigation of proteins at oil-water interfaces -- Functional properties of peptides derived from wheat storage proteins by limited enzymatic hydrolysis and ultrafiltration -- Effects of sugars in protecting the functional properties of dried proteins -- Binding properties of vanillin to whey proteins : effect on protein conformational stability and foaming properties -- - Complex formation of faba bean legumin with chitosan : activity and emulsion properties of complexes -- Effect of polysaccharides on colloidal stability in dairy systems -- Influence of high pressure processing on protein-polysaccharide interactions in emulsions -- Structural modification of [beta]-lactoglobulin as induced by complex coacervation with acacia gum -- Effect of heat and shear on [beta]-lactolobulin-acacia gum complex coacervation -- Factors influencing acid-induced gelation of skim milk -- Enzymic crosslinking for producing casein gels -- Aggregation and gelation of whey proteins : specific effect of divalent cations? -- Effect of emulsifiers on the aggregation of [beta]-lactoglobulin -- Bulk and interfacial sol-gel transitions in systems containing gelatin -- Protein-based emulsion gel : effects of interfacial properties and temperature -- Mixed biopolymer gel systems of [beta]-lactoglobulin and non-gelling gums -- - Stability and gelation of carrageenan + skim milk mixtures : influence of temperature and carrageenan type This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity |
| Beschreibung: | 1 Online-Ressource (x, 424 p.) |
| ISBN: | 0854048502 1628701250 1847550843 9780854048502 9781628701258 9781847550842 |
Internformat
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Datensatz im Suchindex
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| author_corporate | Food Colloids 2000: Fundamentals of Formulation <2000, Potsdam, Germany> |
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| author_facet | Food Colloids 2000: Fundamentals of Formulation <2000, Potsdam, Germany> |
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| dewey-full | 664.001/54135 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.001/54135 |
| dewey-search | 664.001/54135 |
| dewey-sort | 3664.001 554135 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
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| illustrated | Not Illustrated |
| indexdate | 2024-12-11T13:03:18Z |
| institution | BVB |
| isbn | 0854048502 1628701250 1847550843 9780854048502 9781628701258 9781847550842 |
| language | English |
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| publisher | Royal Society of Chemistry |
| record_format | marc |
| series2 | Special publication (Royal Society of Chemistry (Great Britain)) |
| spelling | Food Colloids 2000: Fundamentals of Formulation <2000, Potsdam, Germany> Verfasser aut Food colloids fundamentals of formulation edited by Eric Dickinson, Reinhard Miller Cambridge Royal Society of Chemistry c2001 1 Online-Ressource (x, 424 p.) txt rdacontent c rdamedia cr rdacarrier Special publication (Royal Society of Chemistry (Great Britain)) no. 258 "Proceedings of the conference Food colloids 2000: fundamentals of formulation organized by the Food Chemistry Group of the RSC held on 3-6 April 2000 in Potsdam, Germany."-T.p. verso Includes bibliographical references and index Surface quasi-elastic light scattering : a probe of interfacial rheology -- Scratching the surface : imaging interfacial structure using atomic force microscopy -- Application of Brewster angle microscopy to the analysis of proteins and lipids at the air-water interface -- Dynamic interaction between adsorbed protein layers from colloidal particle scattering in shear flow -- Foams and antifoams -- Stability of oil-in water emulsions containing protein -- Stabilization of emulsion films and emulsions by surfactant-polyelectrolyte complexes -- Colloidal dispersions based on solid lipids -- Coalescence processes in emulsions -- Mechanisms of coalescence in highly concentrated protein-stabilized emulsions -- Water-in-oil-in-water multiple emulsions stabilized by polymeric and natural emulsifiers -- Creaming and rheology of oil-in-water emulsions -- Crystallization in food emulsions -- Molecular basis of protein adsorption at fluid-fluid interfaces -- - Dilatational and shear rheology of protein layers at the water-air interface -- Dilational viscoelasticity of spread and adsorbed polymer films -- Influence of lipids on interfacial dilatational behaviour of adsorbed [beta]-lactoglobulin layers -- Theory of protein penetration into two-dimensional aggregating lipid monolayers -- Surface rheological properties of soy glycinin : gel layer formation and conformational aspects -- Effect of starch components and derivatives on the surface behaviour of a mixture of protein and small-molecule surfactants -- Effects of agitation on proteins -- Spectroscopic investigation of proteins at oil-water interfaces -- Functional properties of peptides derived from wheat storage proteins by limited enzymatic hydrolysis and ultrafiltration -- Effects of sugars in protecting the functional properties of dried proteins -- Binding properties of vanillin to whey proteins : effect on protein conformational stability and foaming properties -- - Complex formation of faba bean legumin with chitosan : activity and emulsion properties of complexes -- Effect of polysaccharides on colloidal stability in dairy systems -- Influence of high pressure processing on protein-polysaccharide interactions in emulsions -- Structural modification of [beta]-lactoglobulin as induced by complex coacervation with acacia gum -- Effect of heat and shear on [beta]-lactolobulin-acacia gum complex coacervation -- Factors influencing acid-induced gelation of skim milk -- Enzymic crosslinking for producing casein gels -- Aggregation and gelation of whey proteins : specific effect of divalent cations? -- Effect of emulsifiers on the aggregation of [beta]-lactoglobulin -- Bulk and interfacial sol-gel transitions in systems containing gelatin -- Protein-based emulsion gel : effects of interfacial properties and temperature -- Mixed biopolymer gel systems of [beta]-lactoglobulin and non-gelling gums -- - Stability and gelation of carrageenan + skim milk mixtures : influence of temperature and carrageenan type This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity Chemistry bicssc Science eflch TECHNOLOGY & ENGINEERING / Food Science bisacsh Colloids fast Food / Composition fast Food / Analysis Food / Composition Chemie Naturwissenschaft Colloids Congresses Food Composition Congresses Lebensmittel (DE-588)4034870-2 gnd rswk-swf Formulierung Technische Chemie (DE-588)4246877-2 gnd rswk-swf Kolloid (DE-588)4164695-2 gnd rswk-swf (DE-588)1071861417 Konferenzschrift gnd-content Lebensmittel (DE-588)4034870-2 s Kolloid (DE-588)4164695-2 s Formulierung Technische Chemie (DE-588)4246877-2 s 1\p DE-604 Dickinson, Eric Sonstige oth Miller, Reinhard Sonstige oth http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=496162 Aggregator Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Food colloids fundamentals of formulation Chemistry bicssc Science eflch TECHNOLOGY & ENGINEERING / Food Science bisacsh Colloids fast Food / Composition fast Food / Analysis Food / Composition Chemie Naturwissenschaft Colloids Congresses Food Composition Congresses Lebensmittel (DE-588)4034870-2 gnd Formulierung Technische Chemie (DE-588)4246877-2 gnd Kolloid (DE-588)4164695-2 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4246877-2 (DE-588)4164695-2 (DE-588)1071861417 |
| title | Food colloids fundamentals of formulation |
| title_auth | Food colloids fundamentals of formulation |
| title_exact_search | Food colloids fundamentals of formulation |
| title_full | Food colloids fundamentals of formulation edited by Eric Dickinson, Reinhard Miller |
| title_fullStr | Food colloids fundamentals of formulation edited by Eric Dickinson, Reinhard Miller |
| title_full_unstemmed | Food colloids fundamentals of formulation edited by Eric Dickinson, Reinhard Miller |
| title_short | Food colloids |
| title_sort | food colloids fundamentals of formulation |
| title_sub | fundamentals of formulation |
| topic | Chemistry bicssc Science eflch TECHNOLOGY & ENGINEERING / Food Science bisacsh Colloids fast Food / Composition fast Food / Analysis Food / Composition Chemie Naturwissenschaft Colloids Congresses Food Composition Congresses Lebensmittel (DE-588)4034870-2 gnd Formulierung Technische Chemie (DE-588)4246877-2 gnd Kolloid (DE-588)4164695-2 gnd |
| topic_facet | Chemistry Science TECHNOLOGY & ENGINEERING / Food Science Colloids Food / Composition Food / Analysis Chemie Naturwissenschaft Colloids Congresses Food Composition Congresses Lebensmittel Formulierung Technische Chemie Kolloid Konferenzschrift |
| url | http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=496162 |
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