MARC Record from marc_columbia

LEADER: 05891mam a2200469 a 4500
001 1953290
005 20220609034446.0
008 970211t19971997enka b 101 0 eng c
010 $agb 97014864
015 $aGB97-14864
020 $a085404776X
035 $a(OCoLC)36462232
035 $a(OCoLC)ocm36462232
035 $9AMF3301CU
035 $a(NNC)1953290
035 $a1953290
040 $aUk$cUk$dDLC$dNNC$dOrLoB-B
042 $apcc
050 4 $aTP453.C65$bF66 1997
082 04 $a664$221
245 00 $aFood colloids :$bproteins, lipids and polysaccharides /$cedited by E. Dickinson, B. Bergenståhl.
260 $aCambridge, UK :$bRoyal Society of Chemistry, Information Services,$c[1997], ©1997.
300 $ax, 417 pages :$billustrations ;$c24 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
490 1 $aSpecial publication ;$vno. 192
500 $aSixth in a series of biennial conferences on the subject of food colloids; held in Ystad, Sweden, on 24-26th April 1996; sponsored by the Food Chemistry Group of the Royal Society of Chemistry (UK). Cf. pref.
504 $aIncludes bibliographical references and index.
505 00 $tInfluences of Processing on Structure-Rheology-Texture Relationships for Colloidal Food Systems /$rE. J. Windhab, B. Wolf and E. Byekwaso --$tEffect of Microstructure on Sensory Perception of Particulate Gels /$rM. Langton, A. Astrom and M. Stading [et al.] --$tMicrostructure as Related to the Water-holding, Textural and Sensory Properties of Emulsion Sausages /$rK. Andersson, A. Andersson and E. Tornberg --$tAssociation of Emulsifiers in Aqueous Systems /$rN. Krog --$tOn the Stability of Aerated Milk Protein Emulsions in the Presence of Small-Molecule Surfactants /$rB. M. C. Pelan, K. M. Watts and I. J. Campbell [et al.] --$tInteractions between Sodium Caseinate and Dioleoylphosphatidylcholine on Oil-Water Interfaces and in Solution /$rY. Fang and D. G. Dalgleish --$tEffect of Lipophilic Molecules on Food Protein Surface Activity at the Air-Water Interface /$rL. A. Wasserman and M. G. Semenova --
505 80 $tMonoglyceride Mixed Films: Structure and Stability /$rC. Carrera Sanchez, J. de la Fuente Feria and J. M. Rodriguez Patino --$tAggregation Processes, Particle Interactions, and Colloidal Structure /$rE. Dickinson --$tHigh Pressure Processing of [beta]-Lactoglobulin and Bovine Serum Albumin /$rV. B. Galazka, D. A. Ledward and J. Varley --$tUltrasonic Characterization of Flocculation in Oil-in-Water Emulsions /$rD. Hibberd, A. Holmes and M. Garrood [et al.] --$tMeasuring Aggregation in Colloids using Ultrasound Velocity and Attenuation /$rM. J. W. Povey --$tStructure of Fat Crystal Aggregates /$rW. Kloek, T. van Vliet and P. Walstra --$tLipid-Protein Interactions - Consequences for Surface Activity in Food Emulsions /$rM. Le Meste, P. Tainturier and J.-L. Gelin --$tForces between Lipid-Coated Interfaces /$rP. M. Claesson --$t[beta]-Casein Adsorbed Layer Structures Predicted by Self-Consistent-Field Modelling: Comparison with Experiment /$rP. J. Atkinson, E. Dickinson and D. S. Horne [et al.] --
505 80 $tAdsorption Behaviour of Caseinate in Oil-in-Water Emulsions: A Nuclear Magnetic Resonance Approach /$rY. Mine --$tStabilization of Protein-based Emulsions by Means of Interacting Polysaccharides /$rD. G. Dalgleish and A.-L. Hollocou --$tEffect of Neutral Carbohydrate Structure on Protein Surface Activity at Air-Water and Oil-Water Interfaces /$rA. S. Antipova, M. G. Semenova and A. P. Gauthier-Jacques --$tInfluence of Protein-Polysaccharide Interactions on the Rheology of Emulsions /$rK. Pawlowsky and E. Dickinson --$tDeposition and Release of Bare and Protein-covered Polystyrene Latex Particles /$rS. Joscelyne and C. Tragardh --$tAlginate Gelation Technologies /$rO. Smidsrod and K. I. Draget --$tUnderstanding Synergistic Polysaccharide Networks using Electron Microscopy and Rheology /$rL. Lundin and A.-M. Hermansson --$tProtein-Polysaccharide Mixtures: Structure and Effect of Shear Studied by Small-Angle Neutron Scattering /$rD. Renard, F. Boue and J. Lefebvre --
505 80 $tInteractions in Mixtures of Gelatin and t-Carrageenan /$rC. Michon, G. Cuvelier and B. Launay [et al.] --$tRheology of Protein Gels and Protein-Stabilized Emulsion Gels Cross-Linked with Transglutaminase /$rY. Yamamoto and E. Dickinson --$tRearrangements in Acid-Induced Casein Gels during and after Gel Formation /$rT. van Vliet, J. A. Lucey and K. Grolle [et al.] --$tEmulsion Behaviour of Non-Gelled Biopolymer Mixtures /$rT. J. Foster, J. Underdown and C. R. T. Brown [et al.] --$tStructural Properties of Heat-Set Whey Protein Gels /$rM. Verheul and S. P. F. M. Roefs --$tMaking Emulsions and Foams: An Overview /$rP. Walstra and I. Smulders --$tInfluence of Emulsifier Adsorption Kinetics and Emulsification Machine Construction on Dispersity of Oil-in-Water Emulsions /$rM. Stang, H. Karbstein and H. Schubert --$tProtein-Stabilized Emulsions Prepared by the Microporous Glass Method /$rG. Muschiolik, S. Drager and I. Scherze [et al.].
650 0 $aColloids$vCongresses.$0http://id.loc.gov/authorities/subjects/sh2008100283
650 0 $aFood$xComposition$vCongresses.$0http://id.loc.gov/authorities/subjects/sh2008120926
650 0 $aFood$xProtein content$vCongresses.
650 0 $aFood$xFat content$vCongresses.
650 0 $aFood$xPolysaccharide content$vCongresses.
700 1 $aDickinson, Eric.$0http://id.loc.gov/authorities/names/n83216050
700 1 $aBergenstahl, B.$0http://id.loc.gov/authorities/names/n97028624
710 2 $aRoyal Society of Chemistry (Great Britain).$bFood Chemistry Group.$0http://id.loc.gov/authorities/names/n85201795
830 0 $aSpecial publication (Royal Society of Chemistry (Great Britain)) ;$vno. 192.$0http://id.loc.gov/authorities/names/n42023070
852 00 $boff,che$hTP453.C65$iF66 1997g