by Eric Dickinson
This book describes experimental and theoretical developments in the field of food colloids concentrating on new information from research carried out over the past 10-15 years.
The authors have tried to strike a reasonable balance between theory and experiment, between principles and applications, and between molecular and physical approaches to the subject.
Contents
Trends and Developments: Consumer trends. Attitudes to fat in the diet.
Colloid science issues in food emulsion processing. Study of protein adsorbed layers
by neutron reflectance. Competitive adsorption of proteins and emulsifiers.
Molecular Basis of Protein Functionality: Brief overview of protein structure. Protein
folding and unfolding. Molecular interactions of proteins. Denatured protein states. Computer
simulation of protein structure. Experimental determination of molecular properties. Modification
of protein properties. Molecular basis of surface activity.
Protein-Polysaccharide Interactions: Repulsive protein-polysaccharide interactions.
Attractive protein-polysaccharide interactions.
Computer Simulation: Monte Carlo simulation. Molecular dynamics simulation. Brownian dynamics simulation.
Applications of Nuclear Magnetic Resonance to Food Emulsions: Basic principles. The pulsed
NMR experiment. Pulse sequences. Self-diffusion measurements. Restricted diffusion measurements.
Magnetic resonance imaging. Applications.
Ultrasonic Characterization of Food Colloids: Basic principles. Experimental techniques.
Applications. Comparison with NMR. Advantages and limitations.
Fat Crystallization in Oil-in-Water Emulsions: General principles of crystallization.
Crystallization of fats. Experimental techniques. Crystallization in emulsions.
Partial coalescence.
Surfactant Micelles in Food: Properties of micelles. Solubilization.
Depletion flocculation.
Water-in-Oil-in-Water Multiple Emulsions: Methods of formulation. Stability of multiple emulsions.
Enscapulation by multiple emulsion droplets.
More Advances and Challenges: Some other advances. Science in the kitchen: more
questions than answers.
Index
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