Food Colloids
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Chapter 33. Surface Topography of Heat-Set Whey Protein Gels: Effects of Added Salt and Xanthan Gum

Food Colloids ◽  
2007 ◽  
pp. 473-484 ◽  
Author(s):  
Jianshe Chen ◽  
Eric Dickinson ◽  
Thomas Moschakis ◽  
Kooshan Nayebzadeh
Keyword(s):  
Surface Topography ◽  
Whey Protein ◽  
Xanthan Gum ◽  
Protein Gels ◽  
Added Salt

Chapter 20. Particle Tracking as a Probe of Microrheology in Food Colloids

Food Colloids ◽  
2007 ◽  
pp. 305-318 ◽  
Author(s):  
Eric Dickinson ◽  
Brent S. Murray ◽  
Thomas Moschakis
Keyword(s):  
Particle Tracking

Chapter 19. Xanthan Gum in Skim Milk: Designing Structure into Acid Milk Gels

Food Colloids ◽  
2007 ◽  
pp. 289-302
Author(s):  
Pierre-Anton Aichinger ◽  
Marie-Lise Dillmann ◽  
Sabrina Rami-Shojaei ◽  
Alistair Paterson ◽  
Martin Michel ◽  
...  
Keyword(s):  
Xanthan Gum ◽  
Skim Milk ◽  
Acid Milk Gels

Chapter 8. Self-Assembly of Starch Spherulites as Induced by Inclusion Complexation with Small Ligands

Food Colloids ◽  
2007 ◽  
pp. 117-126 ◽  
Author(s):  
Béatrice Conde-Petit ◽  
Stephan Handschin ◽  
Cornelia Heinemann ◽  
Felix Escher
Keyword(s):  
Self Assembly ◽  
Inclusion Complexation ◽  
Small Ligands

Chapter 5. Self-Assembled Liquid Particles: How to Modulate their Internal Structure

Food Colloids ◽  
2007 ◽  
pp. 69-85
Author(s):  
Samuel Guillot ◽  
Anan Yaghmur ◽  
Liliana de Campo ◽  
Stefan Salentinig ◽  
Laurent Sagalowicz ◽  
...  
Keyword(s):  
Internal Structure ◽  
Self Assembled

Chapter 29. Flavour Binding by Solid and Liquid Emulsion Droplets

Food Colloids ◽  
2007 ◽  
pp. 423-432 ◽  
Author(s):  
Supratim Ghosh ◽  
Devin G. Peterson ◽  
John N. Coupland
Keyword(s):  
Emulsion Droplets ◽  
Liquid Emulsion

Chapter 26. Role of Protein-Stabilized Interfaces on the Microstructure and Rheology of Oil-in-Water Emulsions

Food Colloids ◽  
2007 ◽  
pp. 385-397
Author(s):  
Peter J. Wilde ◽  
Alan R. Mackie ◽  
Michael J. Ridout ◽  
Fiona A. Husband ◽  
Graham K. Moates ◽  
...  
Keyword(s):  
Oil In Water
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