000			00352nam a2200133Ia 4500
999			_c156742 _d156742
020			_a9780854042715
040			_cCUS
082			_a664 _bDIC/F
245		0	_aFood colloids: self-assembly and material science/ _cedited by Eric Dickinson and Martin E. Leser
260			_aLondon: _bRSC, _c2007.
300			_axviii, 515 p. : _bill. ; _c24 cm.
505			_aFood structure for nutrition -- 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 -- Electrostatics in macromolecular solutions -- Casein interactions : does the chemistry really matter? -- Electrostatic interactions between lactoferrin and [beta]-lactoglobulin in oil-in-water emulsions -- [Beta]-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 -- 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 -- 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 -- 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.
650			_aColloids
650			_aProcessed foods
650			_aFood--Composition
700			_aDickinson, Eric, ed.
700			_aLeser, Martin E., ed.
942			_cWB16