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Food Colloids

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Table of Contents

Food Structure for Nutrition; Part One: Self-Assembly and Encapsulation; 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; Part Two: Biopolymer Interactions; Electrostatics in Macromolecular Solutions; Casein Interactions: Does the Chemistry Really Matter?; Electrostatic Interactions between Lactoferrin and -Lactoglobulin in Oil-in-Water Emulsions; -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; Part Three: Particles, Droplets and Bubbles; 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; Part Four: Emulsions; 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; Part Five: Texture, Rheology and Sensory Perception; 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; Subject Index

About the Author

The Editors Eric Dickinson has been a Professor of Food Colloids since 1992 and is the Author/coauthor of three books and over 400 research papers. he has previously been the Editor/coeditor of 11 previous books in field and is the Associate Editor of Food Hydrocolloids Martin Leser has been a Research Scientist and Project Leader at the NestlU Research Center since 1995. He is the author/coauthor of more than 60 research papers and book articles and the Coeditor of Section Food Colloids of Current Opinion in Colloids and Interface Science.


The book is a rich source of specialist information suitable for scientists working in nutrition or food areas but also for any researchers that are investigating the self-assembly of different molecules. * Carbohydrate Polymers, 70 (2007) 459 (John F Kennedy) *

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