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Food colloids: self-assembly and material science/ edited by Eric Dickinson and Martin E. Leser

Contributor(s): Dickinson, Eric, ed | Leser, Martin E., edMaterial type: Text

TextPublication details: London: RSC, 2007Description: xviii, 515 p. : ill. ; 24 cmISBN: 9780854042715Subject(s): Colloids | Processed foods | Food--CompositionDDC classification: 664

Contents:

Food structure for nutrition -- Self-assembly in food : a new way to make nutritious products -- Structure of self-assembled globular proteins -- Similarities in self-assembly of proteins and surfactants : an attempt to bridge the gap -- Self-assembled liquid particles : how to modulate their internal structure -- Synergistic solubilization of mixed nutraceuticals in modified discontinuous micellar cubic structures -- Scope and limitations of using wax to encapsulate water-soluble compounds -- Self-assembly of starch spherulites as induced by inclusion complexation with small ligands -- Electrostatics in macromolecular solutions -- Casein interactions : does the chemistry really matter? -- Electrostatic interactions between lactoferrin and [beta]-lactoglobulin in oil-in-water emulsions -- [Beta]-lactoglobulin aggregates from heating with charged cosolutes : formation, characterization and foaming -- Manipulation of adsorption behaviour at liquid interfaces by changing protein-polysaccharide electrostatic interactions -- Adsorption experiments from mixed protein + surfactant solutions -- Role of electrostatic interactions on molecular self-assembly of protein + phospholipid films at the air-water interface -- Theoretical study of phase transition behaviour in mixed biopolymer + surfactant interfacial layers using the self-consistent-field approach -- Interactions during the acidification of native and heated milks studied by diffusing wave spectroscopy -- Computer simulation of the pre-heating, gelation, and rheology of acid skim milk systems -- Xanthan gum in skim milk: designing structure into acid milk gels -- Particle tracking as a probe of microrheology in food colloids -- Optical microrheology of gelling biopolymer solutions based on diffusing wave spectroscopy -- Gel and glass transitions in short-range attractive colloidal systems -- Shape and interfacial viscoelastic response of emulsion droplets in shear flow -- Enhancement of stability of bubbles to disproportionation using hydrophilic silica particles mixed with surfactants or proteins -- Coalescence of expanding bubbles : effects of protein type and included oil droplets -- Role of protein-stabilized interfaces on the microstructure and rheology of oil-in-water emulsions -- Crystallization in monodisperse emulsions with particles in size range 20-200 nm -- Instant emulsions -- Flavour binding by solid and liquid emulsion droplets -- Adsorption of macromolecules at oil-water interfaces during emulsification -- Tribology as a tool to study emulsion behaviour in the mouth -- Saliva-induced emulsion flocculation : role of droplet charge -- Surface topography of heat-set whey protein gels : effects of added salt and xanthan gum -- Mechanisms determining crispness and its retention in foods with a dry crust.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode	Item holds
General Books	Central Library, Sikkim University General Book Section	664 DIC/F (Browse shelf(Opens below))	Available		P11564

Total holds: 0

Food structure for nutrition --
Self-assembly in food : a new way to make nutritious products --
Structure of self-assembled globular proteins --
Similarities in self-assembly of proteins and surfactants : an attempt to bridge the gap --
Self-assembled liquid particles : how to modulate their internal structure --
Synergistic solubilization of mixed nutraceuticals in modified discontinuous micellar cubic structures --
Scope and limitations of using wax to encapsulate water-soluble compounds --
Self-assembly of starch spherulites as induced by inclusion complexation with small ligands --
Electrostatics in macromolecular solutions --
Casein interactions : does the chemistry really matter? --
Electrostatic interactions between lactoferrin and [beta]-lactoglobulin in oil-in-water emulsions --
[Beta]-lactoglobulin aggregates from heating with charged cosolutes : formation, characterization and foaming --
Manipulation of adsorption behaviour at liquid interfaces by changing protein-polysaccharide electrostatic interactions --
Adsorption experiments from mixed protein + surfactant solutions --
Role of electrostatic interactions on molecular self-assembly of protein + phospholipid films at the air-water interface --
Theoretical study of phase transition behaviour in mixed biopolymer + surfactant interfacial layers using the self-consistent-field approach --
Interactions during the acidification of native and heated milks studied by diffusing wave spectroscopy --
Computer simulation of the pre-heating, gelation, and rheology of acid skim milk systems --
Xanthan gum in skim milk: designing structure into acid milk gels --
Particle tracking as a probe of microrheology in food colloids --
Optical microrheology of gelling biopolymer solutions based on diffusing wave spectroscopy --
Gel and glass transitions in short-range attractive colloidal systems --
Shape and interfacial viscoelastic response of emulsion droplets in shear flow --
Enhancement of stability of bubbles to disproportionation using hydrophilic silica particles mixed with surfactants or proteins --
Coalescence of expanding bubbles : effects of protein type and included oil droplets --
Role of protein-stabilized interfaces on the microstructure and rheology of oil-in-water emulsions --
Crystallization in monodisperse emulsions with particles in size range 20-200 nm --
Instant emulsions --
Flavour binding by solid and liquid emulsion droplets --
Adsorption of macromolecules at oil-water interfaces during emulsification --
Tribology as a tool to study emulsion behaviour in the mouth --
Saliva-induced emulsion flocculation : role of droplet charge --
Surface topography of heat-set whey protein gels : effects of added salt and xanthan gum --
Mechanisms determining crispness and its retention in foods with a dry crust.

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