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Food Colloids and Polymers - Stability and Mechanical Properties.

This text forms the Proceedings of a conference, organised by the Food Chemistry Group of the Royal Society of Chemistry and the Netherlands Society for Nutrition and Food Science. The event was held in April 1992 at Lunteren in Holland.

The reported papers in the book describe recent developments in the experimental and theoretical investigation of model food colloids in terms of properties of surface layers and interactions between dispersed species. Emphasis is placed on understanding the microstructure and mechanical properties of solid and semi solid materials, the stability and rheology of deformable particle systems, the dynamics of dispersions and fluid interfaces, and the adsorption behaviour of mixed biopolymer systems.

Some fifty papers were presented and they are reported between the covers of this volume under four sections: Aggregation phenomena; Polymer-polymer interactions; Structure, rheology and fracture properties; and Interfacial phenomena. Space prevents us from listing the titles of all the presentations but about half of them follow: Introduction to aggregation phenomena; Kinetics of partial coalescence in oil-in-water emulsions; Denaturation of whey proteins studied by thermal analysis and chromatography; Calcium induced flocculation of emulsions containing adsorbed phosvitin of B-casein; Protein-polysaccharide interactions in food colloids; Mixed biopolymers in food systems - determination of osmotic pressure; Physical properties of starch products - structure and function; Stringiness of aqueous starch pastes; A statistical model of the adsorption of protein-polysaccharide complexes; Primary and secondary structures of caseins; Mechanical and fracture behaviour of foods; Mouthfeel of foods; Creaming behaviour of dispersed particles in dilute xanthan solutions; Crystallization in simple paraffins and mono-acid saturated triacylglycerols dispersed in water; Rheology of the gel protein fraction of wheat flour; Mechanical properties of concentrated starch systems during heating, cooling and storage; Studies of water-in-oil-water (W/O/W) multiple emulsions - stabilization and controlled nutrient release; Determination of particle size distribution in tomato concentrate; Molecular dynamics simulation of competitive adsorption at a planar interface; Surface interactions in oil continuous food dispersions; Food surfactants at triglyceride-water and decane-water interfaces; Nucleation and growth of carbon dioxide gas bubbles; X-ray photo-electron spectroscopy of a protein-glass interface; Interfacial segment density profile of adsorbed B-casein from neutron reflectivity measurements; Contribution of surface and bulk rheological properties to gas bubble stability in dough; and Destabilization of B-casein foams by competitive adsorption with the emulsifier Tween 20.
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Title Annotation:Bookshelf
Publication:Food Trade Review
Article Type:Book Review
Date:Oct 1, 1993
Words:376
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