Food Colloids, Biopolymers and Materials

by Dickinson, Eric; Van Vliet, Ton

• ISBN13: 9780854048717
• ISBN10: 0854048715
• Format: Hardcover
• Copyright: 2003-02-01
• Publisher: Royal Society of Chemistry

Summary

Food scientists aim to control the taste and texture of existing food products and to formulate new structures of high quality using novel combinations of ingredients and processing methods. Food Colloids, Biopolymers and Materials describes the physical chemistry and material science underlying the formulation and behaviour of multi-phase food systems and includes: * descriptions of new experimental techniques * recent food colloids research findings * authoritative overviews of conceptual issues Essential new findings are presented and emphasis is placed on the interfacial and gelation properties of food proteins, and the role of colloidal and biopolymer interactions in determining the properties of emulsions, dispersions, gels and foams. Specific topics include: confocal microscopy; diffusing wave spectroscopy; protein-polysaccharide interactions; biopolymer phase separation; fat crystallization; bubble/droplet coalescence; and bulk and surface rheology. This book is the latest addition to the highly regarded food colloid series published by the Royal Society of Chemistry and is of relevance to those working and researching in food science and surface and colloid science.

Table of Contents

Introductory Lecture
'Food Goes Nano' New Horizons for Food Structure Research	3	(14)
M. E. Leser, M. Michel, and H. J. Watzke
Aggregation and Gelation
Diffusing Wave Spectroscopy Studies of Gel Formation	17	(9)
D. S. Horne, Y. Hemar, and C. M. Davidson
Microstructural Evolution of Mixed Gels and their Rheological Behaviour	26	(9)
C. Olsson, M. Langton, M. Stading, and A.-M. Hermansson
The Formation and Properties of Biopolymer Gels	35	(14)
A. H. Clark and E. Amici
Physical and Chemical Interactions in pH-Induced Aggregation and Gelation of Whey Proteins	49	(9)
A. C. Alting, R. J. Hamer, C. G. de Kruif, H. H. J. de Jongh, J.-W. F. A. Simons, and R. W. Visschers
Fibril-Based Mesostructures and their Rheological Response	58	(10)
C. Veerman, L. M. C. Sagis, and E. van der Linden
Colloidal Aggregation: Mechanisms and Implications	68	(16)
E. Dickinson
Protease-Induced Nano-Tubular Gels from a-Lactalbumin	84	(9)
R. Ipsen, J. Otte, and K. B. Qvist
Macrostructure and Viscosity of Aggregating Colloidal Casein Micelles Under Strong Shearing Forces	93	(7)
G. Konuklar, C. J. Carriere, and J. Otaigbe
Effect of Surfactants on Rheological Properties of Acid-Induced Sodium Caseinate Emulsion Gels	100	(9)
S. Gohtani, C. Ritzoulis, and E. Dickinson
Role of Calcium Phosphate in the High-Pressure-Induced Gelation of Milk	109	(10)
R. D. Keenan, C. D. Hubbard, D. M. Mayes, and C. M. Tier
Influence of Pulsed Electric Field Processing on the Structure and Gelation of Egg White	119	(14)
O. E. Perez and A. M. R. Pilosof
Comparing Nucleation and Crystallization Behaviour in Bulk and Emulsified Fat Systems	133	(12)
S. D. Campbell, H. D. Goff, and D. Rousseau
Emulsions, Foams and Interfaces
Impact of Fine Particles and their Wettability on Coalescence and Phase Inversion in Sunflower Oil + Water Systems	145	(11)
A. W. Nienow, A. W. Pacek, A. J. Nixon, and R. Franklin
Effects of Stress Relaxation in Soy Glycinin Films on Bubble Dissolution and Foam Stability	156	(9)
M. B. J. !Winders, M. A. Bos, W. J. Lichtendonk, and T. van Vliet
Measurement of Bubble Instability under Conditions of Rapid Pressure Change	165	(11)
B. S. Murray, E. Dickinson, Z. Du, R. Ettelaie, K. Maisonneuve, and I. Soderberg
Failure Behaviour of Adsorbed Protein Layers: Consequences for Emulsion and Foam Stability	176	(16)
T. van Vliet, G. A. van Aken, M. A. Bos, and A. H. Martin
Entering and Spreading of Protein-Stabilized Emulsion Droplets at the Expanding Air-Water Interface	192	(8)
N. E. Hotrum, M. A. Cohen Stuart, T. van Vliet, and G. A. van Aken
Interfacial Mechanisms Underlying Lipid Damage of Beer Foam	200	(7)
P. J. Wilde, F. A. Husband, D. Cooper, M. J. Ridout, A. R. Mackie, A. P. Gunning, V. J. Morris, N. Woodward, and E. N. C. Mills
Dynamics of Protein Adsorption Layers at Liquid Interfaces	207	(9)
R. Miller, E. V. Aksenenko, J. Kragel, M. O'Neill, A. V. Makievski, and V. B. Fainerman
Static and Dynamic Properties of Proteins Adsorbed at Three Different Liquid Interfaces	216	(10)
J. Benjamins and E. H. Lucassen Reynders
Adsorption Properties and Conformational Aspects of Proteins at the Air-Water Interface Measured by Infra-Red Reflection Absorption Spectroscopy	226	(8)
A. H. Martin, M. B. J. Meinders, M. A. Bos, M. A. Cohen Stuart, and T. van Vliet
Effect of Ionic Calcium on the Flocculation and Gelation of Sodium Caseinate Oil-in-Water Emulsions	234	(11)
C. Eliot, S. J. Radford, and E. Dickinson
Biopolymer Interactions
In situ Deformation of Hydrated Food Samples	245	(11)
A. M. Donald
Coil-Helix Transition of t-Carrageenan as a Function of Chain Regularity: The Effect of Counterion Valency	256	(9)
F. van de Velde, H. S. Rollema, and R. H. Tromp
Stability of Spray-Dried Protein-Stabilized Emulsions-Effects of Different Carbohydrate Additives	265	(10)
U. Elofsson and A. Millqvist-Fureby
Glutenin Macropolymer is a Gel Formed by Particles: Average Particle Size Determines the Gel Rigidity	275	(7)
C. Don, W. Lichtendonk, J. Plijter, and R. J. Hamer
Phase Separation in Mixed Biopolymer Systems	282	(16)
I. T. Norton and W. J. Frith
Structure Evolution during Phase Separation and Gelation of Biopolymer Mixtures	298	(11)
N. Loren and A.-M. Hermansson
Effect of Temperature and Hydrodynamic Conditions on the Structure and Drop Size in a Phase-Separated Gelatin + Dextran System	309	(10)
A. W. Pacek, P. Ding, and I. T. Norton
Spatial Distribution of Mixed Whey Proteins at the Air-Water Interface	319	(10)
A. R. Mackie, M. J. Ridout, P. A. Gunning, A. P. Gunning, P. J. Wilde, and V. J. Morris
Soluble Complexes of Gum Arabic with a-Lactalbumin and ß-Lactoglobulin above the Protein Isoelectric Point: Analysis in Terms of Charge Patches	329	(8)
R. de Vries
Complex Coacervation of Globular Proteins and Gum Arabic	337	(8)
F. Weinbreck and C. G. de Kruif
Structure and Properties of Carrageenan + Micellar Casein Mixtures	345	(9)
C. Michon, C. Garnier, C. Chapuis, S. Durand, G. Cuvelier, J.-L. Doublier, and B. Launay
Pressure Effects on Mixtures of Hydrocolloids and Milk Proteins	354	(7)
B. Rademacher, M. Pentenrieder, and U. Kulozik
Influence of Starch-Flavour Interactions on Structural Properties of Aqueous Starch Dispersions	361	(7)
C. Heinemann, M. Zinsli, F. Escher, and B. Conde-Petit
Interfacial Rheology and Interfacial Gelation Partitioning	368	(9)
R. Borbhs, E. Kiss, and B. S. Murray
Protein + Small-Molecule Surfactant Mixtures: Thermodynamics of Interactions and Functionality	377	(14)
M. G. Semenova, M. M. Il'in, L. E. Belyakova, and A. S. Antipova
Concluding Lecture
Studying Food Colloids: Past, Present and Future	391	(10)
P. Walstra
Subject Index	401