Protein Stabilised Foams And Emulsions

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Protein Stabilised Foams And Emulsions

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Author : Consultant Cardiac Radiologist Peter Wilde
language : en
Publisher: LAP Lambert Academic Publishing
Release Date : 2012-03

Protein Stabilised Foams And Emulsions written by Consultant Cardiac Radiologist Peter Wilde and has been published by LAP Lambert Academic Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-03 with categories.

A critical analysis of research papers by the author on the interfacial mechanisms controlling the stability of protein stabilised foams and emulsions. Proteins can stabilise foams and emulsions, by forming a visco-elastic adsorbed layer on the surface of the bubbles and droplets. The influence of protein molecular structure and the competitive adsorption of surfactants on the interfacial properties and the subsequent effects on foam and emulsion stability are presented. Approaches to increase the resistance to competitive adsorption through using hydrophobic proteins and highly elastic interfaces are described. The displacement of proteins from interfaces by surfactants was found to be a physical displacement process which heavily depended on the visco-elasticity of the protein adsorbed layer. Finally, approaches to protect foams against competitive destabilisation using lipid binding proteins, and non-covalent crosslinking proteins at the interface are shown. This caused in increase in surface elasticity, and hence improved foam stability.

Interfacial Mechanisms Underlying The Stability Of Protein Stabilised Foams And Emulsions

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Author : Peter James Wilde
language : en
Publisher:
Release Date : 2000

Interfacial Mechanisms Underlying The Stability Of Protein Stabilised Foams And Emulsions written by Peter James Wilde and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with categories.

Food Emulsions And Foams

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Author : E. Dickinson
language : en
Publisher: Elsevier
Release Date : 1987-02-01

Food Emulsions And Foams written by E. Dickinson and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987-02-01 with Technology & Engineering categories.

This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.

Foams Physics Chemistry And Structure

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Author : Ashley J. Wilson
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-11-11

Foams Physics Chemistry And Structure written by Ashley J. Wilson and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-11 with Technology & Engineering categories.

Foams and froths are an important feature of everyday life; one only has to think of shaving foam, foam upholstery, fire fighting foam, bread, bear head, and ice cream. Less obvious but equally important are the foams and foaming processes which are being exploited in ever more complex and imaginative ways in industry. However, the unusual nature of foams, the fact that they are neither solids or liquids, and their very fragility has prevented scientists from obtaining a thorough understanding of even the basic principles of foam formation and stability. This volume presents papers on the physics, chemistry, structure and ultrastructure of foams by contributors from a wide range of backgrounds and research disciplines. The aim of the book is to present a unique multi-disciplinary cross section of work currently being undertaken on the subject of foams.

Functionality Of Proteins In Food

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Author : Joseph F. Zayas
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06

Functionality Of Proteins In Food written by Joseph F. Zayas and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.

The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of proteins. The functionality of proteins is one of the fastest developing fields in the studies of protein utilization in foods. Currently, a broad spectrum of data related to protein functionality in food systems has been collected, however, much more needs to be known. In this volume, the most important functional properties offood proteins are presented: Protein solubility, water holding capacity and fat binding, emulsifying, foaming, and gelling properties as affected by protein source, environmental factors (pH, temperature, ionic strength) and protein concentration; Relationships between protein conformation, physicochemical properties, and functional properties; Protein functional properties as influenced by various food processing conditions, particularly heat treatment, dehydration, freezing and storage when frozen, extraction and other processes; Effects ofprotein modification on the enhancementofprotein functionality; Utilization ofvarious proteins in improving functional properties in food systems. Those aspects of protein functionality are presented which the author believes to be interesting and most important for protein utilization in food systems. The book is recommended to students and food scientists engaged in food protein research and food industry research, and development scientists. Table ofContents Introduction 1 References 5 Chapter 1 Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1. 1 Factors Affecting Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . .

Foams And Emulsions

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Author : J.F. Sadoc
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-03-09

Foams And Emulsions written by J.F. Sadoc and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-09 with Technology & Engineering categories.

A general and introductory survey of foams, emulsions and cellular materials. Foams and emulsions are illustrations of some fundamental concepts in statistical thermodynamics, rheology, elasticity and the physics and chemistry of divided media and interfaces. They also give rise to some of the most beautiful geometrical shapes and tilings, ordered or disordered. The chapters are grouped into sections having fairly loose boundaries. Each chapter is intelligible alone, but cross referencing means that the few concepts that may not be familiar to the reader can be found in other chapters in the book. Audience: Research students, researchers and teachers in physics, physical chemistry, materials science, mechanical engineering and geometry.

Effect Of Dispersed Lipids On The Dynamics Of Food Foams And Emulsions

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Author : Gina M. Pilhofer
language : en
Publisher:
Release Date : 1991

Effect Of Dispersed Lipids On The Dynamics Of Food Foams And Emulsions written by Gina M. Pilhofer and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with categories.

Food Emulsifiers And Their Applications

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Author : Gerard L. Hasenhuettl
language : en
Publisher: Springer Nature
Release Date : 2019-11-09

Food Emulsifiers And Their Applications written by Gerard L. Hasenhuettl and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-09 with Technology & Engineering categories.

Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi-national authorities, such as the EEC or WHO. The amphiphilic molecules function by assisting the dispersion of mutually insoluble phases and stabilizing the resulting colloids, emulsions, and foams. Emulsifiers can interact with other food components such as carbohydrates, proteins, water, and ions to produce complexes and mesophases. These interactions may enhance or disrupt structures and affect functional properties of finished foods. In dairy processing, small molecule emulsifiers may displace dairy proteins from oil/water and air/water interfaces, which affects stability and properties of the foams and emulsions. In baked products, emulsifiers contribute to secondary functionalities, such as dough strengthening and anti-staling. Synthetic food emulsifiers suffer from the stigma of chemical names on a product’s ingredient statement. Modern consumers are seeking products that are “all natural.” Fortunately, there are a number of natural ingredients that are surface-active, such as lecithin, milk proteins, and some protein-containing hydrocolloids. Mayonnaise, for example, is stabilized by egg yolk. This book can serve as both a guide for professionals in the food industry to provide an understanding of emulsifier functionality, and a stimulus for further innovation. Students of food science will find this to be a valuable resource.

Bubble And Foam Chemistry

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Author : Robert J. Pugh
language : en
Publisher: Cambridge University Press
Release Date : 2016-09-08

Bubble And Foam Chemistry written by Robert J. Pugh and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-09-08 with Science categories.

Combining academic and industrial viewpoints, this is the definitive stand-alone resource for researchers, students and industrialists. With the latest on foam research, test methods and real-world applications, it provides straightforward answers to why foaming occurs, how it can be avoided, and how different degrees of antifoaming can be achieved.

Food Colloids And Polymers

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Author : Eric Dickinson
language : en
Publisher:
Release Date : 1993

Food Colloids And Polymers written by Eric Dickinson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Colloids categories.