Gums and stabilisers for the food industry 14 Cover

Gums and stabilisers for the food industry 14

ISBN/ASIN: 9780854044610,9781847558312,0854044612 | 2008 | English | pdf | 584/598 pages | 159 Mb
Publisher: Royal Society of Chemistry | Author: Peter A Williams; Glyn O Phillips

Content: Giving nature a helping hand — Mixing hydrocolloids and water : polymers versus particles — Detailed microscopic visualisation of hydration and swelling in a rapidly hydrating particle bed containing a cellulose ether — Swelling behaviour of calcium pectin gel beads — Processing-structure-property relationships in biopolymer gel particles — Diffusing wave spectroscopy studies of rennet-induced gelation of milk in the presence of pectin — Performance of a resistant starch type 3 in non pre-fried battered food — Textural and colour changes during stroage and sensory shelf life of muffins containing resistant starch — Dramatic changes in bulk deformation behaviour of gellan gum on cross-linking with mixed cations — Hydration study of soy protein in the "dry state" — 2s soy protein : a misnomer hence forgotten but functional nevertheless — Adhesive interactions between gelatinised starch granules — Physically modified xanthan gum prepared by extrusion processing — Effect of high intensity ultrasonication on the rheological characteristics of selected hydrocolloid solutions — Pectin is an alkali scavenger : potential usage in skin care — Demethylation of a model homogalacturonan with a citrus salt-independent pectin methylesterase : effect of pH on block size and number, enzyme mode of action and resulting functionality — Gelling temperature determination in pectin-based systems — Characterisation of pectin-calcium-gels : influence of pectin methoxylation properties — High pressure-induced rheological transitions in egg protein dispersions — Effect of texture on flavour release in fruit spread applications — Impact of the microstructure on flavour diffusion and release in fruit preparations — Sensory and rheological properties of a flaxseed gum-fortified dairy beverage — Controlling emulsion stability : microstructural and microrheological origins of flocculating systems — Emulsification and stabilisation with protein-polysaccharide complexes — Dynamic rheological properties of gelatine films at the air/water interface — Kinetics of adsorption of gelatine at the air/water interface : effect of concentration and ionic strength — Hydroxypropyl cellulose as a stabilizing agent of emulsions — Mannans and xylans as stabilisers of a model oil-in-water beverage system — Emulsification properties of sugar beet pectin — Effect of thermal treatments and pH modification on the rheological properties of o/w emulsions stabilised by food proteins — Stability of emulsions containing sodium caseinate and anionic polysaccharides — Characterisation of gum ghatti and comparison with gum arabic — The role of hydrocolloids in the formulation of healthy foods — Hydrocolloids in health — The effect of hydrocolloids on satiety, and weight loss : a review — Utilization of sodium caseinate nanoparticles as molecular nanocontainers for delivery of bioactive lipids to food systems : relationship to the retention and controlled release of phospholipids in the simulated digestion conditions — Real-time cslm observations on alpha-amylase digestion of starch in isolated form and within cellular integrity — Biopolymer structures for novel gastro-intestinal functionality : in vitro characterisation and behaviour in vivo using MRI — Calcium alginate as a gastro-activated dietary fibre — Pectin : health benefits as a dietary fibre and beyond — Extraction, characterisation and anti-inflammatory bioactivity of polysaccharides from boat-fruited sterculia seeds — Structuring of low calorie food with fruit fibres — Rheological behaviour of carboxymethyl cellulose dairy desserts with different fat content — The role of hydrocolloids in the management of dysphagia — Antioxidant activity of soy protein hydrolysate and peptides — Modelling of the rheological behaviour of the ternary systems of tragacanth, guar gums and methylcellulose as a function of concentration and temperature — Structural properties and phase model interpretation of the tertiary system comprising gelatin, agarose and a lipid phase — Complex coacervation between [beta]-lactoglobulin and [kappa]-carrageenan — Viscoelasticity of starch-milk systems with inulin added : influence of inulin chain length and concentration — Interaction of different gelling carrageenans with milk proteins — AFM and DSC studies on gelation of methylcellulose mixed with sodium cellulose sulfate — The effect of filler orientation on the mechanical properties of gelatin-MCC composites — Characterisation of rheological properties of mixtures of whey protein isolate and inulin — Effects of shearing on the phase diagram and rheolpgical behaviour of an aqueous whey protein isolate-[kappa]-carrageenan mixture — Pectin-protien complexes-new roles for pectin extracts — Microalgae biomass as a novel functional ingredient in mixed gel systems — Cellulose gum as protective colloid in the stabilization of acidified protein drinks — Protein stabilization and particle suspension in acidified protien drinks using a dual-function hydrocolloid system — Nanostructures and nanofoods — High-pressure-induced yuzu marmalade — Molecular structures of gellan gum imaged with atomic force microscopy (AFM) in relation to the rheological behavior in an aqueous systems : gellan gum with various acyl contents in the presence or absence of potassium — Rapid determination of alginate monomer composition using Raman spectroscopy and chemometrics — Physicochemical properties of starch isolated from sago palm (metroxylon sagu) at different palm heights — A cutting edge technology in rheological studies of thermal processing of polymers : measuring response to high temperature treatment using a high pressure cell — AFM, microstructure and function — Physicochemical characterisation of psyllium fibre

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