Food Emulsions and Foams - 1st Edition - ISBN: 9781855737853, 9781845698300

Food Emulsions and Foams

1st Edition

Editors: E. Dickinson
Hardcover ISBN: 9781855737853
eBook ISBN: 9781845698300
Imprint: Woodhead Publishing
Published Date: 1st February 1987
Page Count: 290
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Table of Contents

Food colloids in practice; Theory and practice of formation and stability of food foams; Colloidal properties of model oil-in-water food emulsions stabilized separately by a,p-casein, p-casein and k-casein; Coalescence stability of protein-stabilized emulsions; Aggregation rates and electrophoretic mobilities of homogenized milk fractions treated with rennet; Adsorption kinetics of proteins at the air-water interface; Properties of adsorbed layers in emulsions containing a mixture of caseinate; The role of proteins in the stabilization/destabilization of dairy foams; The formation and breakdown of protein-stabilized foams; Behaviour of an aerated food model; Protein-fat-surfactant interactions in whippable emulsions; Polar lipids in emulsions and microemulsions; Interfacial behaviour of protein mixtures at air-water interfaces; Desorption of bovine serum albumin from the air-water interface; A microscopic approach to the structure of food emulsions in applied external fields; Isolated and interacting triglyceride- water interfaces; Overview of emulsion and foam stability; Discussion remarks; A model system for studying aspects of protein functionality in emulsions; The effect of ph on emulsions and foams stabilized by bovine blood plasma; Multiple emulsions stabilized by protein: Nonionic surfactant interfacial complexation; Comparison of large scale whipping and conductimetric methods for the determination of expansion and stability of protein foams; Direct automated observation of emulsion droplet coalescence; Modelling of colloids and emulsions.


Description

Food colloids in practice; Theory and practice of formation and stability of food foams; Colloidal properties of model oil-in-water food emulsions stabilized separately by a,p-casein, p-casein and k-casein; Coalescence stability of protein-stabilized emulsions; Aggregation rates and electrophoretic mobilities of homogenized milk fractions treated with rennet; Adsorption kinetics of proteins at the air-water interface; Properties of adsorbed layers in emulsions containing a mixture of caseinate; The role of proteins in the stabilization/destabilization of dairy foams; The formation and breakdown of protein-stabilized foams; Behaviour of an aerated food model; Protein-fat-surfactant interactions in whippable emulsions; Polar lipids in emulsions and microemulsions; Interfacial behaviour of protein mixtures at air-water interfaces; Desorption of bovine serum albumin from the air-water interface; A microscopic approach to the structure of food emulsions in applied external fields; Isolated and interacting triglyceride- water interfaces; Overview of emulsion and foam stability; Discussion remarks; A model system for studying aspects of protein functionality in emulsions; The effect of ph on emulsions and foams stabilized by bovine blood plasma; Multiple emulsions stabilized by protein: Nonionic surfactant interfacial complexation; Comparison of large scale whipping and conductimetric methods for the determination of expansion and stability of protein foams; Direct automated observation of emulsion droplet coalescence; Modelling of colloids and emulsions.

Readership

Food scientists and technologists


Details

No. of pages:
290
Language:
English
Copyright:
© Woodhead Publishing 1987
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9781845698300
Hardcover ISBN:
9781855737853

About the Editors

E. Dickinson Editor