Food Emulsions and Foams: Interfaces, Interactions and Stability is the latest addition to a continuing series of volumes on food colloids published by The Royal Society of Chemistry. The book highlights current progress in the understanding of food dispersions and describes the physical chemistry underlying the stabilization of foams and emulsions. Key topics covered include colloid stabilization by polymers, mechanisms of destabilization, theory and simulation of aggregation and gelation, rheology of food colloids, surface rheology of adsorbed protein layers, protein-surfactant and protein-polysaccharide interactions, preparation of emulsions and foams and processing effects on protein functionality. Much of the emphasis is placed on relating behaviour of model systems, to properties of adsorbed layers at oil-water and air-water interfaces. Review articles and the latest experimental and theoretical developments are also included in the text. Any individual active in the areas of food science or surface and colloid chemistry research, whether in academia or industry, will doubtless find this a very useful information source.
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First Sentence:
It is approximately 20 years since the publication of the important studies of Graham and Phillips, which described for the first time many of the details of the behaviour of proteins adsorbed to oil-water and air-water planar interfaces. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
dispersed phase flux, emulsification cylinder, unmodified lecithin, mean gas cell size, soya oil emulsions, discrete gas cells, fat particle structure, stagnant surface layer, oil phase viscosity, egg yolk particles, overflowing cylinder, surface dynamic properties, surface dilational modulus, relative expansion rate, flow resistance force, creaming behaviour, hydroxylated lecithin, emulsification result, percolation line, surface shear viscosity, dynamic surface properties, surface tension isotherms, dynamic interfacial tension, food colloids, chain hydrophobicity Key Phrases - Capitalized Phrases (CAPs): (learn more)
Colloid Interface Sci, Colloids Surf, Food Chem, Royal Society of Chemistry, Food Sci, New York, Faraday Trans, Milk Dairy, Marcel Dekker, Food Struct, New Zealand, Colloid Polym, Dairy Sci, Rodriguez Patino, Hannah Research Institute, Academic Press, Faraday Discuss, Oil Chem, Oxford University Press, Rodriguez Niño, Texture Stud, Dairy Res, Malvern Mastersizer, Applied Science, Eric Dickinson New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
It is approximately 20 years since the publication of the important studies of Graham and Phillips, which described for the first time many of the details of the behaviour of proteins adsorbed to oil-water and air-water planar interfaces. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
dispersed phase flux, emulsification cylinder, unmodified lecithin, mean gas cell size, soya oil emulsions, discrete gas cells, fat particle structure, stagnant surface layer, oil phase viscosity, egg yolk particles, overflowing cylinder, surface dynamic properties, surface dilational modulus, relative expansion rate, flow resistance force, creaming behaviour, hydroxylated lecithin, emulsification result, percolation line, surface shear viscosity, dynamic surface properties, surface tension isotherms, dynamic interfacial tension, food colloids, chain hydrophobicity Key Phrases - Capitalized Phrases (CAPs): (learn more)
Colloid Interface Sci, Colloids Surf, Food Chem, Royal Society of Chemistry, Food Sci, New York, Faraday Trans, Milk Dairy, Marcel Dekker, Food Struct, New Zealand, Colloid Polym, Dairy Sci, Rodriguez Patino, Hannah Research Institute, Academic Press, Faraday Discuss, Oil Chem, Oxford University Press, Rodriguez Niño, Texture Stud, Dairy Res, Malvern Mastersizer, Applied Science, Eric Dickinson New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
62
books
cite this book:
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- Food Colloids: Fundamentals of Formulation by Eric Dickinson on 8 pages
- Advances In Food Colloids by D.J. McClements on 8 pages
- Food Colloids, Biopolymers and Materials (Special Publication) by Royal Society of Chemistry on 8 pages
- Protein Functionality in Food Systems (Ift Basic Symposium) by Navam S. Hettiarachchy on 7 pages
- Food Emulsions (Food Science and Technology) by Stig Friberg on 6 pages
See all 62 books citing this book
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