Food colloids: self-assembly and material science/ (Record no. 156742)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 00352nam a2200133Ia 4500 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780854042715 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | CUS |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664 |
| Item number | DIC/F |
| 245 #0 - TITLE STATEMENT | |
| Title | Food colloids: self-assembly and material science/ |
| Statement of responsibility, etc. | edited by Eric Dickinson and Martin E. Leser |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | London: |
| Name of publisher, distributor, etc. | RSC, |
| Date of publication, distribution, etc. | 2007. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xviii, 515 p. : |
| Other physical details | ill. ; |
| Dimensions | 24 cm. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Food structure for nutrition --<br/>Self-assembly in food : a new way to make nutritious products --<br/>Structure of self-assembled globular proteins --<br/>Similarities in self-assembly of proteins and surfactants : an attempt to bridge the gap --<br/>Self-assembled liquid particles : how to modulate their internal structure --<br/>Synergistic solubilization of mixed nutraceuticals in modified discontinuous micellar cubic structures --<br/>Scope and limitations of using wax to encapsulate water-soluble compounds --<br/>Self-assembly of starch spherulites as induced by inclusion complexation with small ligands --<br/>Electrostatics in macromolecular solutions --<br/>Casein interactions : does the chemistry really matter? --<br/>Electrostatic interactions between lactoferrin and [beta]-lactoglobulin in oil-in-water emulsions --<br/>[Beta]-lactoglobulin aggregates from heating with charged cosolutes : formation, characterization and foaming --<br/>Manipulation of adsorption behaviour at liquid interfaces by changing protein-polysaccharide electrostatic interactions --<br/>Adsorption experiments from mixed protein + surfactant solutions --<br/>Role of electrostatic interactions on molecular self-assembly of protein + phospholipid films at the air-water interface --<br/>Theoretical study of phase transition behaviour in mixed biopolymer + surfactant interfacial layers using the self-consistent-field approach --<br/>Interactions during the acidification of native and heated milks studied by diffusing wave spectroscopy --<br/>Computer simulation of the pre-heating, gelation, and rheology of acid skim milk systems --<br/>Xanthan gum in skim milk: designing structure into acid milk gels --<br/>Particle tracking as a probe of microrheology in food colloids --<br/>Optical microrheology of gelling biopolymer solutions based on diffusing wave spectroscopy --<br/>Gel and glass transitions in short-range attractive colloidal systems --<br/>Shape and interfacial viscoelastic response of emulsion droplets in shear flow --<br/>Enhancement of stability of bubbles to disproportionation using hydrophilic silica particles mixed with surfactants or proteins --<br/>Coalescence of expanding bubbles : effects of protein type and included oil droplets --<br/>Role of protein-stabilized interfaces on the microstructure and rheology of oil-in-water emulsions --<br/>Crystallization in monodisperse emulsions with particles in size range 20-200 nm --<br/>Instant emulsions --<br/>Flavour binding by solid and liquid emulsion droplets --<br/>Adsorption of macromolecules at oil-water interfaces during emulsification --<br/>Tribology as a tool to study emulsion behaviour in the mouth --<br/>Saliva-induced emulsion flocculation : role of droplet charge --<br/>Surface topography of heat-set whey protein gels : effects of added salt and xanthan gum --<br/>Mechanisms determining crispness and its retention in foods with a dry crust. |
| 650 ## - SUBJECT | |
| Keyword | Colloids |
| 650 ## - SUBJECT | |
| Keyword | Processed foods |
| 650 ## - SUBJECT | |
| Keyword | Food--Composition |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Dickinson, Eric, ed. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Leser, Martin E., ed. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | General Books |
| Withdrawn status | Lost status | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Full call number | Accession number | Date last seen | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Central Library, Sikkim University | Central Library, Sikkim University | General Book Section | 29/08/2016 | 664 DIC/F | P11564 | 29/08/2016 | General Books |