Food Hydrocolloids: Structures, Properties, and Functions

Front Matter....Pages i-xiii
Structural Aspects of Some Functional Polysaccharides....Pages 1-19
On the Relation Structure-Properties of Some Polysaccharides Used in the Food Industry....Pages 21-34
Gelation of (Some) Seaweed Polysaccharides....Pages 35-44
The Specification of the Gum Arabic of Commerce....Pages 45-63
Hydrogels of Chitin and Chitosan....Pages 65-70
Molecular Weight Dependency of Antimicrobial Activity by Chitosan Oligomers....Pages 71-76
Characteristics and Applications of a Polyfructan Synthesized from Sucrose by Aspergillus Sydowi Conidia....Pages 77-82
Alginates and Gellan Gum: Complementary Gelling Agents....Pages 83-89
Gellan Gum: Production And Properties....Pages 91-95
Conformation and Physical Properties of Two Unusual Microbial Polysaccharides: Rhizobium Trifoui CPS and Levan....Pages 97-103
Rheological and Thermal Properties of Gellan Gum Gels....Pages 105-108
Selection of Gum Producing Alcaligenes Sp Strains....Pages 109-112
Molecular Association and Dissociation In Formation of Curdlan Gels....Pages 113-118
Food Applications of Curdlan....Pages 119-124
Rheology and DSC of Curdlan — DMSO — Water Systems....Pages 125-129
Studies on Xanthan Structure by Scanning Tunnelling Microscopy....Pages 131-134
Xanthan Gum: A Multifunctional Stabiliser for Food Products....Pages 135-140
ERS Study On Spin-Labeled Xanthan Gum....Pages 141-145
Xanthan Gum Production from Brazilian Trains....Pages 147-150
Effect of Soluble Soybean Polysaccharide on Dispersion Stability of Acidified Milk Protein....Pages 151-156
“Ai-Geok”, A Unique Gel-Forming Polysaccharide of Ficus awkeotsang : Structure, Gelation Mechanism and Utilization of The Oligosaccharides....Pages 157-160
Gelling Properties of Acid-Modified Starches....Pages 161-165
The Effect of Low Levels of Antioxidants on the Swelling and Solubility of Cassava Starch....Pages 167-170
Physical Properties of Starch Pastes....Pages 171-174
Effects of Saccharides on Stabilities of Rice Starch Gels — Correlation Between Structure of Saccharides and Stabilizing Effects on Gel Structure....Pages 175-178
Effects of Molecular Weight on the Retrogradation of Amylose....Pages 179-182
Effect of DMSO on the Gelation of Amylose....Pages 183-186
Physicochemical Characterisation of Alginate from Malaysian Brown Seaweeds....Pages 187-192
Rheological Properties of Aqueous Solutions of Aubasidan....Pages 193-196
Influence of Small Additives of Aubasidan on Gel Formation in Aqueous Solutions of Red Seaweed Polysaccharides....Pages 197-200
Rheological and Organoleptic Properties of Food Hydrocolloids....Pages 201-210
Food Hydrocolloids in the Dairy Industry....Pages 211-224
Rheological Studies of Fish Proteins....Pages 225-234
Critical Behavior of Agarose Near the Sol-Gel Transition Point....Pages 235-240
Small-Angle Neutron Scattering Studies of Proteoglycan from Shark Fin Cartilage....Pages 241-245
Preparation of a Polyelectrolyte Complex Gel and its pH-Dependent Swelling Behavior....Pages 247-250
Mechanical Properties of Foods in the Vicinity of Gelation Point....Pages 251-254
Interaction Between Polyelectrolyte Inhibitors of Calcium Phosphate Formation and Calcium Ion....Pages 255-258
The Sol-Gel Transition of Food Macromolecules Under High Pressure....Pages 259-264
Utilization of High Hydrostatic Pressure to Make Alginate Gels....Pages 265-268
Coagulation Behavior of Egg PC Vesicles with Different Particle Sizes....Pages 269-272
Functionality of Different Protein Products in Meat Emulsions with Reduced NaCI Content....Pages 273-278
Gelation of Low Density Lipoprotein (LDL)from Hen Egg Yolk During Freezing and Thawing....Pages 279-283
Effect of Starch on the Evaluation of Surimi Gels Made from Various Kinds of Fish Species....Pages 285-288
The Use and Control of Chemical Reactions to Enhance Gelation of Macromolecules in Heat Processed Foods....Pages 289-294
Mechanism of Wall Effect on Fluidity of Milk in a Capillary....Pages 295-300
Measurement of Fluid Viscosity and Gel Setting Point by a Hot-Wire Method....Pages 301-306
Effect of the Addition of High Methoxy Pectin on the Rheology and Colloidal Stability of Acid Milk Drinks....Pages 307-312
Changes in Firmness of Strawberry Fruit During Growth and Partial Purification of its Polygalacturonase....Pages 313-316
Heat-Induced Transparent Gels of Globular Proteins....Pages 317-325
Thermodynamic Aspects of Food Protein Functionality....Pages 327-340
The Effects of Cooling on the Physicochemical Properties of Casein Micelle....Pages 341-346
Gelatine — Relating Structure and Chemistry to Functionality....Pages 347-354
Relationship between Rheological Properties and Conformational States of 7S Globulin from Soybeans at Acidic pH....Pages 355-360
Analysis and Practical Exploitation of the Molecular Bases for the Formation and Stabilisation of Protein Foams....Pages 361-366
Physical Modification of Proteins....Pages 367-370
Relationship between the Functional Properties and Microstructure of Food Protein Gel: Effects of Fatty Acid Salts....Pages 371-374
Gelation Mechanism of 11s Globulins of Soybeans by Ca + 2 -Independent Transglutaminase....Pages 375-378
Moisture Sorption Characteristics of Steer Hide Collagen Fibers Treated with Calcium Hydroxide....Pages 379-382
Calcium — Independent Transglutaminase Derived from a Microorganism : Its Characteristics and Capability in Protein Crosslinking and Gel Formation....Pages 383-386
Emulsion Stability....Pages 387-398
Proteins and Sugars Affecting the Zeta Potential and Stability of Dispersed Vesicular Globules in W/O/W Emulsions....Pages 399-408
Filler Effects of Oil Droplets on Physical Properties of Emulsion Gels....Pages 409-414
NMR Study on Lysophosphatidylcholine-Protein Interactions and Their Functional Properties....Pages 415-420
Emulsifying Properties of Bovine Serum Albumin and its Enzymatic Hydrolyzate....Pages 421-427
Enhanced Emulsifying Ability of Food Surfactants by Addition of Lysophospholipids....Pages 429-433
Mixed Polysaccharide Gels Formed between Xanthan Gum and Glucomannan....Pages 435-449
Large Deformation Rheology of Mixed Gels of Konjac — Kappa-Carrageenan....Pages 451-456
Rheological Study on a Mixed System of Konjac Glucomannan and Carrageenan: Effects of Molecular Weight of Konjac Glucomannan....Pages 457-460
Influence of Xanthan Gum Addition on Frozen Starch Paste Properties....Pages 461-466
Features of Protein-Starch Granule Conjugates....Pages 467-472
Rheology and DSC of Gellan-Agarose Mixed Gels....Pages 473-476
Physiological Aspects of Food Hydrocolloids....Pages 477-484
Evaluation of Short-Chain Fatty Acid Production in the Cecum of Fiber Fed Rats....Pages 485-490
Dietary Fiber-Induced Changes in Bile Acid Conjugation and Taurine Metabolism in Rats....Pages 491-496
Anti-Hypertensive Substances in Viscous Material of Fermented Soybean (NATTO)....Pages 497-502
Beneficial Effect of Dietary Fiber on Iron Bioavailability in Rats....Pages 503-506
Back Matter....Pages 507-510