Food Colloids: Self-Assembly and Material Science describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels, and foams. It provides a link between current research on the fundamental physical chemistry of colloidal systems and the increasing requirements of the industry to apply colloid science to the development of food products with improved health benefits.

Contents

1. Food Structure for Nutrition

Part I: Self-Assembly and Encapsulation

2. Self-Assembly in Food – A New Way to Make Nutritious Products
3. Structure of Self-Assembled Globular Proteins
4. Similarities in Self-Assembly of Proteins and Surfactants: An Attempt to Bridge the Gap
5. Self-Assembled Liquid Particles: How to Modulate their Internal Structure
6. Synergistic Solubilization of Mixed Nutraceuticals in Modified Discontinuous Micellar Cubic Structures
7. Scope and Limitations of Using Wax to Encapsulate Water-Soluble Compounds
8. Self-Assembly of Starch Spherulites as Induced by Inclusion Complexation with Small Ligands

Part II: Biopolymer Interactions

9. Electrostatics in Macromolecular Solutions
10. Casein Interactions: Does the Chemistry Really Matter?
11. Electrostatic Interactions between Lactoferrin and ß-Lactoglobulin in Oil-in-Water Emulsions
12. ß-Lactoglobulin Aggregates from Heating with Charged Cosolutes: Formation, Characterization and Foaming
13. Manipulation of Adsorption Behaviour at Liquid Interfaces by Changing Protein–Polysaccharide Electrostatic Interactions
14. Adsorption Experiments from Mixed Protein + Surfactant Solutions
15. Role of Electrostatic Interactions on Molecular Self-Assembly of Protein + Phospholipid Films at the Air–Water Interface
16. Theoretical Study of Phase Transition Behaviour in Mixed Biopolymer + Surfactant Interfacial Layers Using the Self-Consistent-Field Approach
17. Interactions during the Acidification of Native and Heated Milks Studied by Diffusing Wave Spectroscopy
18. Computer Simulation of the Pre-Heating, Gelation, and Rheology of Acid Skim Milk Systems
19. Xanthan Gum in Skim Milk: Designing Structure into Acid Milk Gels

Part III: Particles, Droplets and Bubbles

20. Particle Tracking as a Probe of Microrheology in Food Colloids
21. Optical Microrheology of Gelling Biopolymer Solutions Based on Diffusing Wave Spectroscopy
22. Gel and Glass Transitions in Short-Range Attractive Colloidal Systems
23. Shape and Interfacial Viscoelastic Response of Emulsion Droplets in Shear Flow
24. Enhancement of Stability of Bubbles to Disproportionation Using Hydrophilic Silica Particles Mixed with Surfactants or Proteins
25. Coalescence of Expanding Bubbles: Effects of Protein Type and Included Oil Droplets

Part IV: Emulsions

26. Role of Protein-Stabilized Interfaces on the Microstructure and Rheology of Oil-in-Water Emulsions
27. Crystallization in Monodisperse Emulsions with Particles in Size Range 20–200 nm
28. Instant Emulsions 413 License Access
29. Flavour Binding by Solid and Liquid Emulsion Droplets
30. Adsorption of Macromolecules at Oil—Water Interfaces during Emulsification

Part V: Texture, rheology and Sensory Perception

31. Tribology as a Tool to Study Emulsion Behaviour in the Mouth
32. Saliva-Induced Emulsion Flocculation: Role of Droplet Charge
33. Surface Topography of Heat-Set Whey Protein Gels: Effects of Added Salt and Xanthan Gum
34. Mechanisms Determining Crispness and Its Retention in Foods with a Dry Crust

Index

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