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Food polymers, gels and colloids

Author: Eric Dickinson
Publisher: Cambridge : Royal Society of Chemistry, 1991.
Series: Special publication (Royal Society of Chemistry (Great Britain)), no. 82.
Edition/Format:   Print book : EnglishView all editions and formats

A collection of papers on the role of food macromolecules in determining the stability, structure, texture and rheology of food colloids, with particular reference to gelling behaviour and  Read more...


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Document Type: Book
All Authors / Contributors: Eric Dickinson
ISBN: 0851866573 9780851866574
OCLC Number: 37003828
Description: 575 pages.
Contents: Aggregation mechanisms in food colloids and the role of biopolymers, A. Lips et al; conformation and physical properties of the bacterial polysaccharides gelan, welan and rhamsan, G. Robinson et al; probe studies of the gelation of gelatin using the forced rayleigh scattering technique, W.G. Griffin and M.C.A. Griffin; interactions between small amphipathic molecules and proteins, M.N. Jones and A. Brass; surface adsorption studies of amino-acids and proteins at a platinum electrode, S. G. Roscoe; recent development in polyelectrolyte adsorption - theory and experiment, G.J. Fleer; preliminary studies of B-lactoglobulin adsorbed on polystyrene latex, A.R. Mackie et al; dimensions and possible structures of milk proteins at oil-water interfaces, D.G. Dalgleish and J. Leaver; phase diagrams of mixed soybean phospholipids, B. Bergenstahl; stability of food emulsions containing both protein and polysaccharide, E. Dickinson and S.R. Euston; importance of peptides for food emulsion stability, Z.U. Haque; function of l-tending emulsifiers and proteins in whappable emulsions, J.M.M. Westerbeek and A. Prins; monitoring crystallization in simple and mixed oil-in-water emulsions using ultrasonic velocity measurement, E. Dickinson et al; reactivity of food preservatives in dispersed systems, B.L. Wedzicha et al; coalescence of beer foan initiated by lipid material, A. D. Ronteltap et al; biochemical and physical analysis of beers - roles for macromolecular species in foam stabilization at dispense, T.J. Leeson et al; on static drainage of protein-stabilized foams, G. Narsimhan; factors affecting the formation and stabilization of high-fat forms, E.C. Needs and B. E. Brooker; behaviour of low-calorie spreads based on protein-stabilized oil-in-water systems, G. Muschiolik; creaming in flocculated oil-in-water emulsions, S. J. Gouldby et al; computer simulations of the flow of deformable particles, G.C. Barker and M.J. Grimson; molecular diffusion at interfaces and its relationship to disperse phase stability, D.C. Clarks et al; melting and glass/rubber transitions of starch polysaccharides, M. A. Whittam et al; calormetric study of the glass transition occurring in sucrose solutions, M.J. Izzard et al; small-angle X-ray scattering and differential scanning calorimetry from starch and retrograded starch, R. E. Cameron and A.M. Donald; weak and strong polysaccharide gels, V.J. Morris; structural and mechanical properties of biopolymer gels, A.H. Clark; mixed gels formed with konjac mannan and xanthan gum, P. A. Williams et al; flow and viscoelastic properties of mixed xanthan and galactomannan sytsems, J.L. Doublier and G. Llamas; concentration dependence on gelation time, S.B. Ross-Murphy. Part contents.
Series Title: Special publication (Royal Society of Chemistry (Great Britain)), no. 82.
Responsibility: [Ed.] Eric Dickinson.


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