Food Polymers, Gels and Colloids

00-front-matter.pdf......Page 1
01-Aggregation Mechanisms in Food Colloids and the.pdf......Page 12
02-Conformation and Physical Properties of the.pdf......Page 33
03-Recent Developments in Polyelectrolyte.pdf......Page 45
04-Probe Studies of the Gelation of Gelatin using the.pdf......Page 58
05-Interactions between Small Amphipathic Molecules.pdf......Page 76
06-Surface Adsorption Studies of Amino-acids and.pdf......Page 92
07-Preliminary Studies of P-Lactoglobulin Adsorbed.pdf......Page 107
08-Dimensions and Possible Structures of Milk.pdf......Page 124
09-Phase Diagrams of Mixed Soybean Phospholipids.pdf......Page 134
10-Stability of Food Emulsions Containing both.pdf......Page 143
11-Function of a-Tending Emulsifiers and Proteins in.pdf......Page 158
12-Importance of Peptides for Food Emulsion Stability.pdf......Page 170
13-Monitoring Crystallization in Simple and Mixed.pdf......Page 182
14-Reactivity of Food Preservatives in Dispersed.pdf......Page 191
15-Biochemical and Physical Analysis of Beers-Roles.pdf......Page 205
16-On Static Drainage of Protein-Stabilized Foams.pdf......Page 218
17-Factors affecting the Formation and Stabilization of.pdf......Page 238
18-Behaviour of Low-Calorie Spreads Based on.pdf......Page 243
19-Creaming in Flocculated Oil-in-Water Emulsions.pdf......Page 255
20-Computer Simulations of the Flow of Deformable.pdf......Page 273
21-Molecular Diffusion at Interfaces and its.pdf......Page 283
22-Melting and Glass-Rubber Transitions of Starch.pdf......Page 288
23-Calorimetric Study of the Glass Transition.pdf......Page 300
24-Small-angle X-Ray Scattering and Differential.pdf......Page 312
25-Weak and Strong Polysaccharide Gels.pdf......Page 321
26-Structural and Mechanical Properties of.pdf......Page 333
27-Mixed Gels Formed with Konjac Mannan and.pdf......Page 350
28-Flow and Viscoelastic Properties of Mixed Xanthan.pdf......Page 360
29-Concentration Dependence of Gelation Time.pdf......Page 368
30-On the Fractal Nature of Particle Gels.pdf......Page 380
31-Mechanical Properties and Structure of Model.pdf......Page 394
32-Fracture and Yielding of Gels.pdf......Page 403
33-Light Scattering Studies of Milk Gel Systems.pdf......Page 415
34-Relationships between Sensory Perception of.pdf......Page 426
35-Discussions.pdf......Page 443
36-Food Polymers, Gels, and Colloids-A Teacher’s.pdf......Page 461
37-Steric Interactions between Microemulsion.pdf......Page 480
38-Foaming Properties of Well Defined Protein.pdf......Page 488
39-Interaction between Polystyrene Latices and.pdf......Page 493
40-Competitive Adsorption of P-Lactoglobulin in.pdf......Page 496
41-Effect of Molecular Weight on the Emulsifying.pdf......Page 501
42-Bridging Flocculation in Emulsions Made with a.pdf......Page 505
43-Emulsifying and Surface Properties of the 11s and.pdf......Page 509
44-Effect of Ethanol on the Foaming of Food.pdf......Page 514
45-Gelation in a Synthetic Polypeptide System.pdf......Page 519
46-Electrokinetic Properties of Gels.pdf......Page 524
47-New Improved Method for Measuring the Surface.pdf......Page 530
48-Application of Fractal Aggregation Theory to the.pdf......Page 534
49-Sedimentation in Aqueous Xanthan.pdf......Page 538
50-Molecular Motion in Carbohydrate + Water.pdf......Page 542
51-Mechanical Properties of Wheat Starch Plasticized.pdf......Page 548
52-Structure of Microemulsion-based Organo-Gels.pdf......Page 553
53-Factors affecting the Formation and Stabilization of Gas Cells in Bread Doughs.pdf......Page 557
54-Galactomannans as Emulsifiers.pdf......Page 560
55-Computer Simulation of Macromolecular.pdf......Page 568
56-Models of Protein Adsorption at Gas-Liquid.pdf......Page 575
57-Interactions between Whey Proteins and Lipids in.pdf......Page 582