The Resource Food colloids, biopolymers and materials, edited by Eric Dickinson, Ton van Vliet

Food colloids, biopolymers and materials, edited by Eric Dickinson, Ton van Vliet

Label
Food colloids, biopolymers and materials
Title
Food colloids, biopolymers and materials
Statement of responsibility
edited by Eric Dickinson, Ton van Vliet
Creator
Contributor
Subject
Genre
Language
eng
Summary
This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity.
Member of
Cataloging source
OKU
Dewey number
664/.001/541345
Illustrations
illustrations
Index
index present
LC call number
TP453.C65
LC item number
F663 2003
Literary form
non fiction
http://bibfra.me/vocab/lite/meetingDate
2002
http://bibfra.me/vocab/lite/meetingName
Food Colloids, Biopolymers and Materials
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Dickinson, Eric
  • Vliet, Ton van
Series statement
Special publication
Series volume
no. 284
http://library.link/vocab/subjectName
  • Colloids
  • Food
  • Biopolymers
  • Aliments
  • Aliments
  • Biopolymères
Summary expansion
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. Visit www.rsc.org/books/8715 for further information
Label
Food colloids, biopolymers and materials, edited by Eric Dickinson, Ton van Vliet
Link
https://ezproxy.lib.ou.edu/login?url=http://dx.doi.org/10.1039/9781847550835
Instantiates
Publication
Note
"The proceedings of the conference Food Colloids, Biopolymers and Materials, held at the Wageningen Centre for Food Sciences, Wageningen, The Netherlands, on 14-17 April, 2002"--Title page verso
Bibliography note
Includes bibliographical references
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
"Food goes nano" : new horizons for food structure research -- Diffusing wave spectroscopy studies of gel formation -- Microstructural evolution of mixed gels and their rheological behaviour -- The formation and properties of biopolymer gels -- Physical and chemical interactions in pH-induced aggregation and gelation of whey proteins -- Fibril-based mesostructures and their rheological response -- Colloidal aggregation : mechanisms and implications -- Protease-induced nano-tubular gels from [alpha]-lactalbumin -- Macrostructure and viscosity of aggregating colloidal casein micelles under strong shearing forces -- Effect of surfactants on rheological properties of acid induced sodium caseinate emulsion gels -- Role of calcium phosphate in the high-pressure-induced gelation of milk -- Influence of pulsed electric field processing on the structure and gelation of egg white -- Comparing nucleation and crystallization behaviour in bulk and emulsified fat systems -- Impact of fine particles and their wettability on coalescence and phase inversion in sunflower oil + water systems -- Effects of stress relaxation in soy glycinin films on bubble dissolution and foam stability -- Measurement of bubble instability under conditions of rapid pressure change -- Failure behaviour of adsorbed protein layers : consequences for emulsion and foam stability -- Entering and spreading of protein-stabilized emulsion droplets at the expanding air-water interface -- Interfacial mechanisms underlying lipid damage of beer foam -- Dynamics of protein adsorption layers at liquid interfaces -- Static and dynamic properties of proteins adsorbed at three different liquid interfaces -- Adsorption properties and conformational aspects of proteins at the air-water interface measured by infra-red reflection absorption spectrometry -- Effect of ionic calcium on the flocculation and gelation of sodium caseinate oil-in- water emulsions -- In situ deformation of hydrated food samples -- Coil-helix transition of [iota]-carrageenan as a function of chain regularity : the effect of counterion valency -- Stability of spray-dried protein-stabilized emulsions : effects of different carbohydrate additives -- Glutenin macropolymer is a gel formed by particles : average particle size determines the gel rigidity -- Phase separation in mixed biopolymer systems -- Structure evolution during phase separation and gelation of biopolymer mixtures -- Effect of temperature and hydrodynamic conditions on structure and drop size in a phase-separated gelatin + dextran system -- Spatial distribution of mixed whey proteins at the air-water interface -- Soluble complexes of gum arabic with [alpha]-lactalbumin, and [beta]-lactoglobulin above the protein isoelectric point : analysis in terms of charge patches -- Complex coacervation of globular proteins and gum arabic -- Structure and properties of carrageenan + micellar casein mixtures -- Pressure effects on mixtures of hydrocolloids and milk proteins -- Influence of starch-flavour interactions on structural properties of aqueous starch dispersions -- Interfacial rheology and interfacial gelation partitioning -- Protein + small-molecule surfactant mixtures : thermodynamics of interactions and functionality -- Studying food colloids : past, present and future
Dimensions
unknown
Extent
1 online resource (x, 416 pages)
Form of item
online
Isbn
9781847550835
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
Royal Society of Chemistry
Other physical details
illustrations.
Specific material designation
remote
System control number
  • (OCoLC)228099855
  • (OCoLC)ocn228099855
Label
Food colloids, biopolymers and materials, edited by Eric Dickinson, Ton van Vliet
Link
https://ezproxy.lib.ou.edu/login?url=http://dx.doi.org/10.1039/9781847550835
Publication
Note
"The proceedings of the conference Food Colloids, Biopolymers and Materials, held at the Wageningen Centre for Food Sciences, Wageningen, The Netherlands, on 14-17 April, 2002"--Title page verso
Bibliography note
Includes bibliographical references
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
"Food goes nano" : new horizons for food structure research -- Diffusing wave spectroscopy studies of gel formation -- Microstructural evolution of mixed gels and their rheological behaviour -- The formation and properties of biopolymer gels -- Physical and chemical interactions in pH-induced aggregation and gelation of whey proteins -- Fibril-based mesostructures and their rheological response -- Colloidal aggregation : mechanisms and implications -- Protease-induced nano-tubular gels from [alpha]-lactalbumin -- Macrostructure and viscosity of aggregating colloidal casein micelles under strong shearing forces -- Effect of surfactants on rheological properties of acid induced sodium caseinate emulsion gels -- Role of calcium phosphate in the high-pressure-induced gelation of milk -- Influence of pulsed electric field processing on the structure and gelation of egg white -- Comparing nucleation and crystallization behaviour in bulk and emulsified fat systems -- Impact of fine particles and their wettability on coalescence and phase inversion in sunflower oil + water systems -- Effects of stress relaxation in soy glycinin films on bubble dissolution and foam stability -- Measurement of bubble instability under conditions of rapid pressure change -- Failure behaviour of adsorbed protein layers : consequences for emulsion and foam stability -- Entering and spreading of protein-stabilized emulsion droplets at the expanding air-water interface -- Interfacial mechanisms underlying lipid damage of beer foam -- Dynamics of protein adsorption layers at liquid interfaces -- Static and dynamic properties of proteins adsorbed at three different liquid interfaces -- Adsorption properties and conformational aspects of proteins at the air-water interface measured by infra-red reflection absorption spectrometry -- Effect of ionic calcium on the flocculation and gelation of sodium caseinate oil-in- water emulsions -- In situ deformation of hydrated food samples -- Coil-helix transition of [iota]-carrageenan as a function of chain regularity : the effect of counterion valency -- Stability of spray-dried protein-stabilized emulsions : effects of different carbohydrate additives -- Glutenin macropolymer is a gel formed by particles : average particle size determines the gel rigidity -- Phase separation in mixed biopolymer systems -- Structure evolution during phase separation and gelation of biopolymer mixtures -- Effect of temperature and hydrodynamic conditions on structure and drop size in a phase-separated gelatin + dextran system -- Spatial distribution of mixed whey proteins at the air-water interface -- Soluble complexes of gum arabic with [alpha]-lactalbumin, and [beta]-lactoglobulin above the protein isoelectric point : analysis in terms of charge patches -- Complex coacervation of globular proteins and gum arabic -- Structure and properties of carrageenan + micellar casein mixtures -- Pressure effects on mixtures of hydrocolloids and milk proteins -- Influence of starch-flavour interactions on structural properties of aqueous starch dispersions -- Interfacial rheology and interfacial gelation partitioning -- Protein + small-molecule surfactant mixtures : thermodynamics of interactions and functionality -- Studying food colloids : past, present and future
Dimensions
unknown
Extent
1 online resource (x, 416 pages)
Form of item
online
Isbn
9781847550835
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
Royal Society of Chemistry
Other physical details
illustrations.
Specific material designation
remote
System control number
  • (OCoLC)228099855
  • (OCoLC)ocn228099855

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