Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life of multiphase food materials.

Food Colloids: Interactions, Microstructure and Processing provides essential new findings on specific topics including:

• the interfacial rheological properties of proteins
• the use of microscopy and image analysis to probe structure and phase transitions
• the control of colloidal stability during thermal and mechanical processing
• the interactions of proteins with polysaccharides and emulsifiers
• the incorporation of neutraceuticals into food colloids
• the consumer perception of taste and texture

Food Colloids: Interactions, Microstructure and Processing provides a link between current research on the fundamental physical chemistry of colloidal systems and the requirements of the food technologist to use modern colloid science in new product formulation.

Contents

Gels and Gelation

• Rheology, structure and texture perception in food protein gels
• Mechanism of acid coagulation of milk studied by a multi-technique approach
• Rheology of acid skim milk gels
• Linear and non-linear rheological properties of β-lactoglobulin gels in relation to their microstructure
• Gelation of bovine serum albumin in the presence of low-methoxyl pectin

Colloidal Interactions

• Stabilization of food colloids by polymers
• Self-consistent-field studies of mediated steric interactions in mixed protein + polysaccharide solutions
• Probing emulsion droplet interactions at the single droplet level

Adsorbed Layers

• Formation and properties of adsorbed protein films: importance of conformational stability
• Thermodynamic and adsorption kinetic studies of protein + surfactant mixtures
• Computer simulation of interfacial structure and large-deformation rheology during competitive adsorption of proteins and surfactants
• Molecular interactions in mided protein+ ionic surfactant interfaces
• Conformational changes of ovalbumin adsorbed at the air-water interface and properties of the interfacial film
• Displacement of β-casein from the air-water interface by phospholipids

Protein Functionality and Aggregation

• Milk protein functionality in food colloids
• Aggregation and gelation of casein sub-micelles
• Caseinate interactions in solution and in emulsions
• Nanorheological properties of casein
• Whey protein aggregation studies by ultrasonic spectroscopy
• Critical concentration for fibrillar aggregation of bovine β-lactoglobulin
• Properties of fibrillar food protein assemblies and their percolating networks

Foams and Emulsions

• Disproportionation kinetics of air bubbles stabilized by food proteins and nanoparticles
• Coarsening and rheology of casein and surfactant foams
• Interfacial and foam stabilization properties of β-lactoglobulin-acacia gum electrostatic complexes
• Interactions between β-lactoglobulin and polysaccharides at the air-water interface and the influence on foam properties
• proposing a relationship between the spreading coefficient and the whipping time of cream
• Utilization of a layer-by-layer electrostatic deposition techniques to improve food emulsion properties

Sensory Perception

• Perceiving the texture of a food
• Colloidal behavior of food emulsions under oral conditions
• Sensory perception of salad dressings with varying fat content, oil droplet size, and degree of aggregation
• Acoustic emission from crispy/crunchy foods to link mechanical properties and sensory perception

Structure Control and Processing

• Solubilization and bioavailability of nutraceuticals by new self-assembled nanosized liquid structures in food systems
• Particle dynamics in a transient gel network—aging of a monodisperse emulsion
• Gels, particle mobility, and diffusing wave spectroscopy—a cautionary tale
• Small-angle static light-scattering study of associative phase separation kinetics in β-lactoglobulin + xanthan gum mixtures under shear
• Break-up and coalescence of bubbles in agitated protein solutions at high air volume fraction

Index

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