skip to main content
Idioma:
Primo Search
Clear Search Box
Search in: Busca Geral
Busca Avançada
Busca por Índices
Tipo de recurso Mostra resultados com: Mostra resultados com: Índice

Food colloids self-assembly and material science

Eric Dickinson; Martin E Leser

Cambridge, UK RSC Publishing c2007

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (TP453.C65 D553f 2007 )(Acessar)

  • Título:
    Food colloids self-assembly and material science
  • Autor: Eric Dickinson; Martin E Leser
  • Assuntos: Colloids; Processed foods; QUÍMICA COLOIDAL; ALIMENTOS INDUSTRIALIZADOS; PROCESSAMENTO DE ALIMENTOS
  • Notas: Includes bibliographical references and index
  • Descrição: 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
  • Títulos relacionados: Série:Special publication (Royal Society of Chemistry (Great Britain)) no. 308
  • Editor: Cambridge, UK RSC Publishing
  • Data de criação/publicação: c2007
  • Formato: xviii, 515 p. ill. 24 cm.
  • Idioma: Inglês
Links
Voltar para lista de resultados

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.