Hydrocolloids, Part 1, Physical chemistry and industrial application of gels, polysaccharides and proteins (Elsevier, 2000)
Includes bibliographical references and indexes
Cover ; Part One ; Volume I Cover; Hydrocolloids: Physical Chemistry and Industrial Application of Gels, Polysaccharides, and Proteins; Copyright Page; Preface to Part 1; Contents ; PART 1: Introductory Lecture; Chapter 1. Short -range and long-range forces between hydrophilic surfaces and biopolymers in aqueoussolutions; PART 2: Structure Of Gels And Gelation; Chapter 2. Thermoreversible gelation with multiple junctions in associating polymers; Chapter 3. Effect of electric charges on the volume phase transition of thermosensitive gels.; Chapter 4. Structure and dynamics of ovalbumin gels
Chapter 5. Thermoreversible gelation strongly coupled to polymer conformational transitionChapter 6. Hydrogels from N-isopropylacrylamide oligomer; Chapter 7. Kinetic effects of the gel size on the thermal behavior of poly- (N-isopropylacrylamide) gels : a calorimetric study; Chapter 8. Characterizations of dehydrated polyacrylamide gel and its formation process; Chapter 9. Viscoelastic behavior of tungstic acid gel during the gelation process; Chapter 10. The volume phase transition of DNA and RNA gels
Chapter 11. Rheological properties and microstructure of monodispersed O/W emulsion agar gelPART 3: Polysaccharides; Chapter 12. Viewing biopolymer networks, their formation and breakdown by AFM; Chapter 13. Thermally induced gels obtained with some amphiphilic polysaccharide derivatives: synthesis, mechanism and properties; Chapter 14. Industrial production of new emulsifying polysaccharide by plant cell culture; Chapter 15. Production and applications of novel plant cell culture polysaccharides; Chapter 16. Structural features of polysaccharide of Hericium erinaceum
Chapter 17. Structural and physical features of polysaccharide of Tremella aurantiaChapter 18. Dynamic light scattering of dilute and semi-dilute xanthan solutions and comparison with rheological characteristics; Chapter 19. Relationships between structural features, molecular weight and rheologicd properties ofcereal b -D-glucans; Chapter 20. New biopolymers produced by nitrogen fixing microorganisms for use in foods; Chapter 21. Studies on production and rheology of a polysaccharide synthesized by Beijerinckia sp strain 7070