Food colloids, biopolymers and materials:
Gespeichert in:
| Körperschaft: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Royal Society of Chemistry
©2003
|
| Schriftenreihe: | Special publication (Royal Society of Chemistry (Great Britain))
no. 284 |
| Schlagworte: | |
| Online-Zugang: | DE-1046 DE-1047 Volltext |
| Beschreibung: | "The proceedings of the conference Food Colloids, Biopolymers and Materials, held at the Wageningen Centre for Food Sciences, Wageningen, The Netherlands, on 14-17 April, 2002"--Title page verso Includes bibliographical references "Food goes nano" : new horizons for food structure research -- Diffusing wave spectroscopy studies of gel formation -- Microstructural evolution of mixed gels and their rheological behaviour -- The formation and properties of biopolymer gels -- Physical and chemical interactions in pH-induced aggregation and gelation of whey proteins -- Fibril-based mesostructures and their rheological response -- Colloidal aggregation : mechanisms and implications -- Protease-induced nano-tubular gels from [alpha]-lactalbumin -- Macrostructure and viscosity of aggregating colloidal casein micelles under strong shearing forces -- Effect of surfactants on rheological properties of acid induced sodium caseinate emulsion gels -- Role of calcium phosphate in the high-pressure-induced gelation of milk -- Influence of pulsed electric field processing on the structure and gelation of egg white -- Comparing nucleation and crystallization behaviour in bulk and emulsified fat systems -- - Impact of fine particles and their wettability on coalescence and phase inversion in sunflower oil + water systems -- Effects of stress relaxation in soy glycinin films on bubble dissolution and foam stability -- Measurement of bubble instability under conditions of rapid pressure change -- Failure behaviour of adsorbed protein layers : consequences for emulsion and foam stability -- Entering and spreading of protein-stabilized emulsion droplets at the expanding air-water interface -- Interfacial mechanisms underlying lipid damage of beer foam -- Dynamics of protein adsorption layers at liquid interfaces -- Static and dynamic properties of proteins adsorbed at three different liquid interfaces -- Adsorption properties and conformational aspects of proteins at the air-water interface measured by infra-red reflection absorption spectrometry -- Effect of ionic calcium on the flocculation and gelation of sodium caseinate oil-in- water emulsions -- - In situ deformation of hydrated food samples -- Coil-helix transition of [iota]-carrageenan as a function of chain regularity : the effect of counterion valency -- Stability of spray-dried protein-stabilized emulsions : effects of different carbohydrate additives -- Glutenin macropolymer is a gel formed by particles : average particle size determines the gel rigidity -- Phase separation in mixed biopolymer systems -- Structure evolution during phase separation and gelation of biopolymer mixtures -- Effect of temperature and hydrodynamic conditions on structure and drop size in a phase-separated gelatin + dextran system -- Spatial distribution of mixed whey proteins at the air-water interface -- Soluble complexes of gum arabic with [alpha]-lactalbumin, and [beta]-lactoglobulin above the protein isoelectric point : analysis in terms of charge patches -- Complex coacervation of globular proteins and gum arabic -- Structure and properties of carrageenan + micellar casein mixtures -- - Pressure effects on mixtures of hydrocolloids and milk proteins -- Influence of starch-flavour interactions on structural properties of aqueous starch dispersions -- Interfacial rheology and interfacial gelation partitioning -- Protein + small-molecule surfactant mixtures : thermodynamics of interactions and functionality -- Studying food colloids : past, present and future 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, 416 pages) |
| ISBN: | 0854048715 1621987027 1847550835 9780854048717 9781621987024 9781847550835 |
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| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.001/541345 |
| dewey-search | 664/.001/541345 |
| dewey-sort | 3664 11 6541345 |
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| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| genre | (DE-588)1071861417 Konferenzschrift gnd-content |
| genre_facet | Konferenzschrift |
| id | DE-604.BV043158175 |
| illustrated | Not Illustrated |
| indexdate | 2024-12-11T13:03:18Z |
| institution | BVB |
| isbn | 0854048715 1621987027 1847550835 9780854048717 9781621987024 9781847550835 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028582366 |
| oclc_num | 228099855 |
| open_access_boolean | |
| owner | DE-1046 DE-1047 |
| owner_facet | DE-1046 DE-1047 |
| physical | 1 Online-Ressource (x, 416 pages) |
| psigel | ZDB-4-EBA ZDB-4-EBA FAW_PDA_EBA |
| publishDate | 2003 |
| publishDateSearch | 2003 |
| publishDateSort | 2003 |
| publisher | Royal Society of Chemistry |
| record_format | marc |
| series2 | Special publication (Royal Society of Chemistry (Great Britain)) |
| spelling | Food Colloids, Biopolymers and Materials <2002, Wangeningen Centre for Food Sciences> Verfasser aut Food colloids, biopolymers and materials edited by Eric Dickinson, Ton van Vliet Cambridge Royal Society of Chemistry ©2003 1 Online-Ressource (x, 416 pages) txt rdacontent c rdamedia cr rdacarrier Special publication (Royal Society of Chemistry (Great Britain)) no. 284 "The proceedings of the conference Food Colloids, Biopolymers and Materials, held at the Wageningen Centre for Food Sciences, Wageningen, The Netherlands, on 14-17 April, 2002"--Title page verso Includes bibliographical references "Food goes nano" : new horizons for food structure research -- Diffusing wave spectroscopy studies of gel formation -- Microstructural evolution of mixed gels and their rheological behaviour -- The formation and properties of biopolymer gels -- Physical and chemical interactions in pH-induced aggregation and gelation of whey proteins -- Fibril-based mesostructures and their rheological response -- Colloidal aggregation : mechanisms and implications -- Protease-induced nano-tubular gels from [alpha]-lactalbumin -- Macrostructure and viscosity of aggregating colloidal casein micelles under strong shearing forces -- Effect of surfactants on rheological properties of acid induced sodium caseinate emulsion gels -- Role of calcium phosphate in the high-pressure-induced gelation of milk -- Influence of pulsed electric field processing on the structure and gelation of egg white -- Comparing nucleation and crystallization behaviour in bulk and emulsified fat systems -- - Impact of fine particles and their wettability on coalescence and phase inversion in sunflower oil + water systems -- Effects of stress relaxation in soy glycinin films on bubble dissolution and foam stability -- Measurement of bubble instability under conditions of rapid pressure change -- Failure behaviour of adsorbed protein layers : consequences for emulsion and foam stability -- Entering and spreading of protein-stabilized emulsion droplets at the expanding air-water interface -- Interfacial mechanisms underlying lipid damage of beer foam -- Dynamics of protein adsorption layers at liquid interfaces -- Static and dynamic properties of proteins adsorbed at three different liquid interfaces -- Adsorption properties and conformational aspects of proteins at the air-water interface measured by infra-red reflection absorption spectrometry -- Effect of ionic calcium on the flocculation and gelation of sodium caseinate oil-in- water emulsions -- - In situ deformation of hydrated food samples -- Coil-helix transition of [iota]-carrageenan as a function of chain regularity : the effect of counterion valency -- Stability of spray-dried protein-stabilized emulsions : effects of different carbohydrate additives -- Glutenin macropolymer is a gel formed by particles : average particle size determines the gel rigidity -- Phase separation in mixed biopolymer systems -- Structure evolution during phase separation and gelation of biopolymer mixtures -- Effect of temperature and hydrodynamic conditions on structure and drop size in a phase-separated gelatin + dextran system -- Spatial distribution of mixed whey proteins at the air-water interface -- Soluble complexes of gum arabic with [alpha]-lactalbumin, and [beta]-lactoglobulin above the protein isoelectric point : analysis in terms of charge patches -- Complex coacervation of globular proteins and gum arabic -- Structure and properties of carrageenan + micellar casein mixtures -- - Pressure effects on mixtures of hydrocolloids and milk proteins -- Influence of starch-flavour interactions on structural properties of aqueous starch dispersions -- Interfacial rheology and interfacial gelation partitioning -- Protein + small-molecule surfactant mixtures : thermodynamics of interactions and functionality -- Studying food colloids : past, present and future 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 Colloids / Congresses Food / Composition / Congresses Biopolymers / Congresses Aliments / Teneur en colloïdes / Congrès Aliments / Composition / Congrès Biopolymères / Congrès Chemistry bicssc TECHNOLOGY & ENGINEERING / Food Science bisacsh Science eflch Biopolymers fast Colloids fast Food / Composition fast Química coloidal (congressos) larpcal Alimentos (composição;congressos) larpcal Composição de alimentos (congressos) larpcal Biopolímeros (congressos) larpcal Chemie Naturwissenschaft Colloids Congresses Food Composition Congresses Biopolymers Congresses Lebensmittel (DE-588)4034870-2 gnd rswk-swf Biopolymere (DE-588)4006893-6 gnd rswk-swf Kolloid (DE-588)4164695-2 gnd rswk-swf Biomaterial (DE-588)4267769-5 gnd rswk-swf (DE-588)1071861417 Konferenzschrift gnd-content Lebensmittel (DE-588)4034870-2 s Biomaterial (DE-588)4267769-5 s 1\p DE-604 Biopolymere (DE-588)4006893-6 s 2\p DE-604 Kolloid (DE-588)4164695-2 s 3\p DE-604 Dickinson, Eric Sonstige oth Vliet, Ton van Sonstige oth http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=496169 Aggregator Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 3\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Food colloids, biopolymers and materials Colloids / Congresses Food / Composition / Congresses Biopolymers / Congresses Aliments / Teneur en colloïdes / Congrès Aliments / Composition / Congrès Biopolymères / Congrès Chemistry bicssc TECHNOLOGY & ENGINEERING / Food Science bisacsh Science eflch Biopolymers fast Colloids fast Food / Composition fast Química coloidal (congressos) larpcal Alimentos (composição;congressos) larpcal Composição de alimentos (congressos) larpcal Biopolímeros (congressos) larpcal Chemie Naturwissenschaft Colloids Congresses Food Composition Congresses Biopolymers Congresses Lebensmittel (DE-588)4034870-2 gnd Biopolymere (DE-588)4006893-6 gnd Kolloid (DE-588)4164695-2 gnd Biomaterial (DE-588)4267769-5 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4006893-6 (DE-588)4164695-2 (DE-588)4267769-5 (DE-588)1071861417 |
| title | Food colloids, biopolymers and materials |
| title_auth | Food colloids, biopolymers and materials |
| title_exact_search | Food colloids, biopolymers and materials |
| title_full | Food colloids, biopolymers and materials edited by Eric Dickinson, Ton van Vliet |
| title_fullStr | Food colloids, biopolymers and materials edited by Eric Dickinson, Ton van Vliet |
| title_full_unstemmed | Food colloids, biopolymers and materials edited by Eric Dickinson, Ton van Vliet |
| title_short | Food colloids, biopolymers and materials |
| title_sort | food colloids biopolymers and materials |
| topic | Colloids / Congresses Food / Composition / Congresses Biopolymers / Congresses Aliments / Teneur en colloïdes / Congrès Aliments / Composition / Congrès Biopolymères / Congrès Chemistry bicssc TECHNOLOGY & ENGINEERING / Food Science bisacsh Science eflch Biopolymers fast Colloids fast Food / Composition fast Química coloidal (congressos) larpcal Alimentos (composição;congressos) larpcal Composição de alimentos (congressos) larpcal Biopolímeros (congressos) larpcal Chemie Naturwissenschaft Colloids Congresses Food Composition Congresses Biopolymers Congresses Lebensmittel (DE-588)4034870-2 gnd Biopolymere (DE-588)4006893-6 gnd Kolloid (DE-588)4164695-2 gnd Biomaterial (DE-588)4267769-5 gnd |
| topic_facet | Colloids / Congresses Food / Composition / Congresses Biopolymers / Congresses Aliments / Teneur en colloïdes / Congrès Aliments / Composition / Congrès Biopolymères / Congrès Chemistry TECHNOLOGY & ENGINEERING / Food Science Science Biopolymers Colloids Food / Composition Química coloidal (congressos) Alimentos (composição;congressos) Composição de alimentos (congressos) Biopolímeros (congressos) Chemie Naturwissenschaft Colloids Congresses Food Composition Congresses Biopolymers Congresses Lebensmittel Biopolymere Kolloid Biomaterial Konferenzschrift |
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| work_keys_str_mv | AT foodcolloidsbiopolymersandmaterials2002wangeningencentreforfoodsciences foodcolloidsbiopolymersandmaterials AT dickinsoneric foodcolloidsbiopolymersandmaterials AT vliettonvan foodcolloidsbiopolymersandmaterials |