MARC record from Internet Archive

LEADER: 07133cam 2200829Ia 4500
001 ocm40776237
003 OCoLC
005 20220324025937.0
008 990212s1999 enka b 001 0 eng d
040 $aESU$beng$cESU$dCUY$dUIU$dAGL$dOCL$dLVB$dOCLCQ$dBAKER$dYDXCP$dAU@$dOG#$dILU$dBDX$dOCLCF$dOCLCQ$dOCLCO$dWURST$dIPL$dDKU$dOCLCO
020 $a0854047530
020 $a9780854047536
035 $a(OCoLC)40776237
050 4 $aTP156.E6$bF663 1999
070 0 $aTP156.E6$bF663 1999
072 0 $aQ100
082 04 $a540$bC427s1, no.227$221
245 00 $aFood emulsions and foams :$binterfaces, interactions and stability /$cedited by E. Dickinson, J.M Rodriquez Patino.
260 $aCambridge, UK :$bRoyal Society of Chemistry, Information Services,$c©1999.
300 $avi, 390 pages :$billustrations ;$c24 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
490 1 $aSpecial publication ;$v227
504 $aIncludes bibliographical references and index.
520 1 $a"The book highlights current progress in the understanding of food dispersions and describes the physical chemistry underlying the stabilization of foams and emulsions. Much of the emphasis is placed on relating behaviour of model systems to properties of adsorbed layers at oil-water and air-water interfaces. Review articles and the latest experimental and theoretical developments are also included in the text." "Any individual active in the areas of food science or surface and colloid chemistry research, whether in academia or industry, will doubtless find this a very useful information source."--BOOK JACKET.
505 00 $tIntroductory Lecture: Interfacial Structures and Colloidal Interactions in Protein-Stabilized Emulsions /$rD. G. Dalgleish --$tDispersion Stabilization and Destabilization by Polymers /$rB. Vincent --$tAttractive Interactions and Aggregation in Food Dispersions /$rC. G. de Kruif --$tFood Dispersion Stability /$rR. P. Borwankar, B. Campbell and C. Oleksiak --$tEmulsifying Properties of [beta]-Casein and its Hydrolysates in Relation to their Molecular Properties /$rP. E. A. Smulders, P. W. J. R. Caessens and P. Walstra --$tInfluence of Emulsifier and Pore Size on Membrane Emulsification /$rV. Schroder and H. Schubert --$tContribution of Oil Phase Viscosity to the Stability of Oil-in-Water Emulsions /$rP. J. Wilde, M. Cornec and F. A. Husband --$tFoam Formation by Food Proteins in Relation to their Dynamic Surface Behaviour /$rH. K. A. I. van Kalsbeek and A. Prins --$tEffect of High Pressure on Protein-Polysaccharide Complexes /$rV. B. Galazka, D. Smith and E. Dickinson --$tOn the Stability of Oil-in-Water Emulsions Formed using Highly Hydrolyzed Whey Protein /$rC. Ramkumar, S. O. Agboola and H. Singh --$tEffect of Cholesterol Reduction from Hen's Egg Yolk Low-Density Lipoprotein on its Emulsifying Properties /$rY. Mine and M. Bergougnoux --$tFoaming of Glycoprotein Alcoholic Solutions /$rJ. Senee, B. Robillard and M. Vignes-Adler --$tOn the Stability of the Gas Phase in Ice-Cream /$rS. Turan, M. Kirkland and R. Bee --$tEffect of Pectinate on Properties of Oil-in-Water Emulsions Stabilized by [alpha][subscript sl]-Casein and [beta]-Casein /$rM. G. Semenova, A. S. Antipova and L. E. Belyakova --$tBrownian Dynamics Simulation of Colloidal Aggregation and Gelation /$rM. Mellema, J. H. J. van Opheusden and T. van Vliet --$tDilational Rheology of Proteins Adsorbed at Fluid Interfaces /$rE. H. Lucassen-Reynders and J. Benjamins
505 80 $tDynamic Properties of Protein + Surfactant Mixtures at the Air-Liquid Interface /$rR. Miller, V. B. Fainerman and A. V. Makievski --$tComparison of the Dynamic Behaviour of Protein Films at Air-Water and Oil-Water Interfaces /$rB. S. Murray, M. Faergemand and M. Trotereau --$tSurface Activity at the Air-Water Interface in Relation to Surface Composition of Spray-Dried Milk Protein-Stabilized Emulsions /$rA. Millqvist-Fureby, N. Burns and K. Landstrom --$tProtein-Lipid Interactions at the Air-Aqueous Phase Interface /$rJ. M. Rodriguez Patino and M. R. Rodriguez Nino --$tCaseinate-Stabilized Emulsions: Influence of Ageing, pH and Oil Phase on the Behaviour of Individual Protein Components /$rJ. Leaver, A. J. R. Law and D. S. Horne --$tAdsorption of Proteins at the Gas-Liquid and Oil-Water Interfaces as Studied by the Pendant Drop Method /$rA. V. Makievski, R. Miller and V. B. Fainerman --$tConformational Changes of Globular Proteins in Solution and Adsorbed at Interfaces Investigated by FTIR Spectroscopy /$rR. J. Green, I. Hopkinson and R. A. L. Jones --$tStructure, Interfacial Properties, and Functional Qualities in Foams and Emulsions of Surfactin, a Lipopeptide from Bacillus subtilis /$rM. Deleu, M. Paquot and H. Razafindralambo --$tFactors Determining Small-Deformation Behaviour of Gels /$rT. van Vliet --$tRheology of Highly Concentrated Protein-Stabilized Emulsions /$rY. Hemar and D. S. Horne --$tCreaming, Flocculation, and Rheology of Casein-Stabilized Emulsions /$rE. Dickinson, M. Golding and H. Casanova --$tStructure and Rheology of Simulated Particle Gel Systems /$rC. M. Wijmans, M. Whittle and E. Dickinson --$tRheology and Physical Stability of Low-Calorie Salad Dressings /$rC. Pascual, M. C. Alfaro and J. Munoz --$tMicrostructure in Relation to the Textural Properties of Mayonnaise /$rM. Langton, A. Astrom and A.-M. Hermansson.
650 0 $aEmulsions.
650 0 $aFoam.
650 0 $aFood.
650 0 $aEmulsions$xCongresses.
650 0 $aFoam$xCongresses.
650 2 $aEmulsions
650 2 $aFood
650 6 $aÉmulsions$xCongrès.
650 6 $aMousse (Chimie)$xCongrès.
650 6 $aAliments$xTeneur en colloïdes$xCongrès.
650 6 $aÉmulsions.
650 6 $aMousse (Chimie)
650 6 $aAliments.
650 7 $aemulsion.$2aat
650 7 $afood.$2aat
650 7 $aEmulsions.$2fast$0(OCoLC)fst00909435
650 7 $aFoam.$2fast$0(OCoLC)fst00928480
650 7 $aFood.$2fast$0(OCoLC)fst00930458
653 00 $avoedingsmiddelen
653 00 $afoods
653 00 $aemulsies
653 00 $aemulsions
653 00 $aschuim
653 00 $afoams
653 10 $aColloid and Surface Chemistry
653 20 $aFood Physics
653 20 $aLevensmiddelenfysica
655 4 $aConference proceedings
700 1 $aDickinson, Eric.
700 1 $aRodrʹıguez Patino, J. M.
776 08 $iOnline version:$tFood emulsions and foams.$dCambridge, UK : Royal Society of Chemistry, Information Services, ©1999$w(OCoLC)629705818
830 0 $aSpecial publication (Royal Society of Chemistry (Great Britain)) ;$v227.
938 $aBaker & Taylor$bBKTY$c264.00$d264.00$i0854047530$n0003257322$sactive
938 $aBrodart$bBROD$n53323475$c$198.00
938 $aYBP Library Services$bYANK$n100140710
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029 1 $aAU@$b000021523337
029 1 $aAU@$b000024615217
029 1 $aNLGGC$b18159756X
029 1 $aNZ1$b4943542
029 1 $aYDXCP$b100140710
029 1 $aAU@$b000058493070
994 $aZ0$bP4A
948 $hHELD BY P4A - 140 OTHER HOLDINGS