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Development Of Protein Polysaccharide Complex For Stabilization Of Oil In Water Emulsions
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Book Synopsis Development of Protein-polysaccharide Complex for Stabilization of Oil-in-water Emulsions by : Madzlan Kasran
Download or read book Development of Protein-polysaccharide Complex for Stabilization of Oil-in-water Emulsions written by Madzlan Kasran and published by . This book was released on 2013 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Protein-polysaccharide Interaction and Its Effect on the Stability of Oil-in-water Emulsion by : Thepkunya Harnsilawat
Download or read book Protein-polysaccharide Interaction and Its Effect on the Stability of Oil-in-water Emulsion written by Thepkunya Harnsilawat and published by . This book was released on 2006 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Stabilization of Oil-in-water Emulsions by Polysaccharides and Proteins by : Rujirat Santipanichwong
Download or read book Stabilization of Oil-in-water Emulsions by Polysaccharides and Proteins written by Rujirat Santipanichwong and published by . This book was released on 2009 with total page 510 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Colloids written by E. Dickinson and published by Elsevier. This book was released on 1997-01-01 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as assemblies of molecules and particles in various states of organisation. The main molecular components of food colloids are proteins, lipids and polysaccharides. The primary objective of the field is to relate the structural, stability and rheological properties of such systems to the interactions between constituent components and to their distribution between the bulk phases and various kinds of interfaces. This volume records most of the lecture programme at the international conference on "Food Colloids - Proteins, Lipids and Polysaccharides" held in Sweden on 24-26th April 1996.
Book Synopsis Food Emulsification and Homogenization by :
Download or read book Food Emulsification and Homogenization written by and published by . This book was released on 2018-05 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food emulsifiers have a wide range of functions. The most obvious is to assist stabilization and formation of emulsions by the reduction of surface tension at the oil-water interface, to alter the functional properties of other food components and third function is to modify the crystallization of fat. Emulsions are classified based on the nature of the emulsifier or the structure of the system. The range of droplets size for each type of emulsion is quite arbitrary. Macro emulsions are the most common form of emulsions used in food industries than nano- and micro-emulsions. Nanoemulsions become increasingly important in food industry as an innovative approach in carrying functional agents. Engineering Aspects of Food Emulsification and Homogenization reviews the types of emulsions, emulsion formation and its applications in food industries. This book brings those areas together to provide a comprehensive resource that gives a deeper understanding of emulsification and homogenization in food product development. Application potential of multiple emulsions is also stated to be very high in food industry. Combination of protein and polysaccharide has been commonly used as emulsifier in a wide range of applications such as food, cosmetic and pharmaceutical industries, due to its advantages such as fast adsorption, steric repulsion and viscosity enhancement. The complexes can be formed, when protein and polysaccharide are combined, commonly through electrostatic interaction. Thus, there is an increasing interest in combining proteins and polysaccharides to form electrostatic complexes to stabilize emulsions. Homogenizers are commonly used to produce oil-in-water emulsions that consist of emulsifier-coated oil droplets suspended within an aqueous phase. The functional attributes of emulsions are usually controlled by selecting appropriate ingredients (e.g., surfactants, co-surfactants, oils, solvents, and co-solvents) and processing conditions (e.g., homogenizer type and operating conditions). However, the functional attributes of emulsions can also be tailored after homogenization by manipulating their composition, structure, or physical state.Describes state-of the-art technology of emulsification and homogenization processes, this book serves as a beneficial guide for students, practitioners as well as academic researchers.
Book Synopsis Handbook of Hydrocolloids by : Glyn O. Phillips
Download or read book Handbook of Hydrocolloids written by Glyn O. Phillips and published by Elsevier. This book was released on 2009-05-28 with total page 949 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour release. Products reformulated for fat reduction are particularly dependent on hydrocolloids for satisfactory sensory quality. They now also find increasing applications in the health area as dietary fibre of low calorific value. The first edition of Handbook of Hydrocolloids provided professionals in the food industry with relevant practical information about the range of hydrocolloid ingredients readily and at the same time authoritatively. It was exceptionally well received and has subsequently been used as the substantive reference on these food ingredients. Extensively revised and expanded and containing eight new chapters, this major new edition strengthens that reputation. Edited by two leading international authorities in the field, the second edition reviews over twenty-five hydrocolloids, covering structure and properties, processing, functionality, applications and regulatory status. Since there is now greater emphasis on the protein hydrocolloids, new chapters on vegetable proteins and egg protein have been added. Coverage of microbial polysaccharides has also been increased and the developing role of the exudate gums recognised, with a new chapter on Gum Ghatti. Protein-polysaccharide complexes are finding increased application in food products and a new chapter on this topic as been added. Two additional chapters reviewing the role of hydrocolloids in emulsification and their role as dietary fibre and subsequent health benefits are also included. The second edition of Handbook of hydrocolloids is an essential reference for post-graduate students, research scientists and food manufacturers. - Extensively revised and expanded second edition edited by two leading international authorities - Provides an introduction to food hydrocolliods considering regulatory aspects and thickening characteristics - Comprehensively examines the manufacture, structure, function and applications of over twenty five hydrocolloids
Download or read book Hydrocolloids written by Charles M Tipton and published by Elsevier. This book was released on 2000-01-31 with total page 982 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hydrocolloids
Book Synopsis Nanoemulsions by : Seid Mahdi Jafari
Download or read book Nanoemulsions written by Seid Mahdi Jafari and published by Academic Press. This book was released on 2018-02-24 with total page 665 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and formulation methods of nanoemulsions and their application in different fields and products. As the last decade has seen a major shift from conventional emulsification processes towards nanoemulsions that both increase the efficiency and stability of emulsions and improve targeted drug and nutraceutical delivery, this book is a timely resource. - Summarizes general aspects of food nanoemulsions and their formulation - Provides detailed information on the production, application, and characterization of food nanoemulsion - Reveals the potential of nanoemulsions, as well as their novel applications in functional foods, nutraceutical products, delivery systems, and cosmetic formulations - Explains preparation of nanoemulsions by both low- and high-energy methods
Book Synopsis Food Polysaccharides and Their Applications by : Alistair M. Stephen
Download or read book Food Polysaccharides and Their Applications written by Alistair M. Stephen and published by CRC Press. This book was released on 2016-04-19 with total page 750 pages. Available in PDF, EPUB and Kindle. Book excerpt: Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics. Chapters in this new edition detail the source,
Book Synopsis Analytical Techniques for Studying the Physical Properties of Lipid Emulsions by : Maria Herrera
Download or read book Analytical Techniques for Studying the Physical Properties of Lipid Emulsions written by Maria Herrera and published by Springer Science & Business Media. This book was released on 2012-03-07 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book will review old and new methods to study emulsion stability and structure. Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise. The physicochemical properties of emulsions play an important role in food systems, as they directly contribute to the texture, sensory and nutritional properties of foods. One of the main properties is stability, which refers to the ability of an emulsion to resist physical changes over time. The development of an effective strategy to prevent undesirable changes in the properties of a particular food emulsion depends on the dominant physicochemical mechanism(s) responsible for the changes. In practice, two or more of these mechanisms may operate in concert. It is therefore important for food scientists to identify the relative importance of each mechanism, the relationship between them, and the factors that influence them, so that effective means of controlling the stability and physicochemical properties of emulsions can be established. Several techniques are used to study the physical behavior and structure of emulsions. Each technique has its advantages and disadvantages and provides different insights into the destabilization mechanisms. Among the oldest methods used to study emulsion stability is visual observation and small deformation rheometry. More recently, other techniques, such as ultrasound profiling, microscopy, droplet size distribution, and measurement of surface concentration to characterize adsorbed protein at the interface, have also been employed. Some of these techniques, such as droplet size distribution, involve some form of dilution. However, dilution disrupts some structures that play an important role in stability. The ability to study the stability of food emulsions in their undiluted form may reveal subtle nuances about their stability. Diffusing wave spectroscopy (DWS), laser scanning confocal microscopy (LSCM), nuclear magnetic resonance (NMR), and Turbiscan are among the more powerful, non-perturbing techniques used to characterized emulsions.
Book Synopsis Encyclopedia of Colloid and Interface Science by : Tharwat Tadros
Download or read book Encyclopedia of Colloid and Interface Science written by Tharwat Tadros and published by Springer. This book was released on 2013-06-28 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: An authoritative and comprehensive reference relevant to all scientists and engineers in the field. This encyclopedia not only helps chemistry, materials science and physics researchers to understand the principles, but also provides practicing engineers with the necessary information for implementing practical applications, such as Food and agrochemicals Polymers and ceramics Cosmetics and detergents Paints and coatings Pharmaceuticals and drug delivery In addition, the encyclopedia is an important reference for industrial chemists and chemical engineers faced with a multitude of industrial systems of a colloidal nature. As wide as the range of applications that colloid and interface science has is the range of scientific disciplines that contribute to research and development in this field. These encompass chemistry, physics, biology and mathematics as well as nanoscience and nanotechnology. The encyclopedia provides easy-to-digest information for meeting these interdisciplinary challenges. While providing numerous concise definitions of key terms, the encyclopedia also features more than forty in-depth essays on topics ranging from Agrochemical Formulations to Zeta Potential. All entries are cross-referenced and include selected references to original literature as well as synonyms.
Book Synopsis Food Proteins and Their Applications by : Srinivasan Damodaran
Download or read book Food Proteins and Their Applications written by Srinivasan Damodaran and published by Routledge. This book was released on 2017-10-19 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.
Book Synopsis Food Protein-based Colloids: Structure, Digestion, and Nutrients Delivery by : Yuan Li
Download or read book Food Protein-based Colloids: Structure, Digestion, and Nutrients Delivery written by Yuan Li and published by Frontiers Media SA. This book was released on 2022-08-17 with total page 163 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Biopolymers in Nutraceuticals and Functional Foods by : Sreerag Gopi
Download or read book Biopolymers in Nutraceuticals and Functional Foods written by Sreerag Gopi and published by Royal Society of Chemistry. This book was released on 2022-11-04 with total page 495 pages. Available in PDF, EPUB and Kindle. Book excerpt: As a result of their unique physical properties, biological membrane mimetics such as biopolymers are used in a broad range of scientific and technological applications. This comprehensive book covers new applications of biopolymers in the research and development of industrial scale nutraceutical and functional food grade products. All the major food biopolymers are included, from plant, animal and marine sources. Coverage also includes biopolymer-based drug delivery mechanisms intended for biological applications such as bio-detection of pathogens, fluorescent biological labels, and drug and gene delivery. This is the first interdisciplinary book to address this area specifically and is essential reading for those who produce the functional biopolymer materials as well as those who seek to incorporate them into appropriate nutraceutical, food and drug delivery products.
Book Synopsis Effect of Xanthan Gun Addition on Whey Protein Isolate Stabilized Emulsions by : Changhui Sun
Download or read book Effect of Xanthan Gun Addition on Whey Protein Isolate Stabilized Emulsions written by Changhui Sun and published by . This book was released on 2006 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food Emulsions by : David Julian McClements
Download or read book Food Emulsions written by David Julian McClements and published by CRC Press. This book was released on 2004-12-16 with total page 633 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the fundamentals of emulsion science and demonstrates how this knowledge can be applied to better understand and control the appearance, stability, and texture of many common and important emulsion-based foods. Revised and expanded to reflect recent developments, this s
Book Synopsis Colloidal Particles at Liquid Interfaces by : Bernard P. Binks
Download or read book Colloidal Particles at Liquid Interfaces written by Bernard P. Binks and published by Cambridge University Press. This book was released on 2006-08-17 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: The understanding of how small solid particles operate at liquid interfaces is minimal. This book brings together the topics actively being investigated, with contributions from experts in the field. It will be of interest to researchers in chemistry, physics, chemical engineering, pharmacy, food science and materials science.