Food Colloids Technology Handbook
from C.H.I.P.S.

Food Colloids
Self-Assembly and Material Science
edited by Eric Dickinson

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.


  1. Food Structure for Nutrition

Part I: Self-Assembly and Encapsulation

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

Part II: Biopolymer Interactions

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

Part III: Particles, Droplets and Bubbles

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

Part IV: Emulsions

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

Part V: Texture, rheology and Sensory Perception

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


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Food Colloids
Self-Assembly and Material Science
edited by Eric Dickinson

2007 • 515 pages • $248.00 + shipping
Texas residents please add 6.75 % sales tax

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