Gums and Stabilisers for the Food Industry 11
edited by P.A. Williams

Features:

• Contributions from international experts
• Investigates the advances in structure determination and characterization of hydrocolloids, including the use of capillary electrophoresis
• Covers rheological aspects of hydrocolloids in solutions and gels
• Application of hydrocolloids in real food systems
• Interfacial behaviour and gelation of proteins
• The influence of hydrocolloids on human health
• Plus much more!

Gums and Stabilisers for the Food Industry 11 presents the latest research in the field of hydrocolloids used in food.

Contents

Overview of the Hydrocolloid Market

Structure, Characterisation and Interactions

• Capillary Electrophoresis as a Tool for the Characterisation of Pectin Fine Structure
• Application of Two Dimensional NMR Spectroscopy in teh Structural Analysis of Selected Polysaccharides
• α and β Mechanical Relaxations in High Sugar Biopolymer Mixtures
• Fluorescence Anisotropy Measurements of the Dynamic Behaviour of Biopolymers
• Time Resolved Polarised Attenuated Total Reflection Spectroscopy of a Protein Film at the Silica/Solution Interface
• Elucidation of Protein-Lipid Interacations

Rheological Aspects

• Helix-Coil Transition in Thermoreversible Gels
• Microstructural Origins fo the Rheology of Fluid Gels
• Dynamic Mechanical Characteristics of Red Algal Polysaccharide Gels Composed of Soluble Starch and Starch Granules
• Morphology Control in Disperse Biopolymer Mixtures with at Least One Gelling Component
• Determining the Yield Stress of Xanthan Solutions via Droplet Rise Experiments
• Predicting the Rheology of Water-in-water Emulsions
• Influence of Pentosans on the Rheological and Thermal Properties of Starch Isolated from Two Different Wheat Varieties
• Gelatinisation Properties of Sago Starch in the Presence of Salts
• Effect of K⁺ and Ca²⁺ Cations on Gelation of κ-Carrageenan
• Rheological Properties of κ-Carrageenan Weak Gels
• Mixed Systems of Fish Gelatin and κ-Carrageenan
• Effect of Gelatin/Carrageenan Interactions on the Structure and the Rheological Properties of the Mixed Systems

Hydrocolloids in Real Food Systems

• Hydrocolloids in Real Food Systems
• Interaction of Carrageenan with Other Ingredients in Dairy Dessert Gels
• Emlsions as Ingredients in Foods - Surface Compositions and Their Modifications
• Influence of Hydrocolloids on Flavour Release and Sensory-Instrumental Correlations
• The yield Stress Phenomenon and Related Issues - An Industrial View

Interfacial Behaviour and Gelation of Proteins

• The Roles of Proteins and Peptides in Formation and Stabilisation of Emulsions
• Effect of Various Factors on Emulsion Stabilising Properties of chitosan in a Model System Containing Whey Protein Isolate
• Depletion Flocculation by Polysaccharides in Wey Protein Stabilised Emulsions at high Whey Protein Concentrations
• Aggregation and Gelation of Globular Proteins with and without Addition of Polysaccharides
• Kinetic and Equilibrium Processes in the Formation of Weak Gelatin Gels

New Materials

• Using Nature to Tailor Hydrocolloid Systems
• Formation of Strong Gels by Enzymic Debranching of Guar Gum in the Presence of Ordered Xanthan
• New Textures with High Acyl Gellan Gum
• Rheological Properties and Potential Industrial Application of Kongoli Seed Gum
• Emulsifying Properties of Depolymerised Citrus Pectin
• Modified Hydrocolloids with Enhanced Emulsifying Properties

Hydrocolloids and Health

• European Legislation and Health Claims
• Managing Healthy Levels of Blood Glucose and Cholesterol with Konjac flour
• The Role of Polysaccharides in the Gastric Processing of Foods
• Cell Signalling Potential of Hydrocolloids
• Alginates in Relation to Human Health

Index

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