Protein-polysaccharide interactions: Phase behaviour and applications (Englisch)
- Neue Suche nach: Tian, D.Z.
- Neue Suche nach: Fang, Y.P.
- Neue Suche nach: Nishinari, K.
- Neue Suche nach: Phillips, G.O.
- Neue Suche nach: Tian, D.Z.
- Neue Suche nach: Fang, Y.P.
- Neue Suche nach: Nishinari, K.
- Neue Suche nach: Phillips, G.O.
- Neue Suche nach: Williams, Peter A.
- Neue Suche nach: Phillips, Glyn O.
In:
Gums and stabilisers for the food industry
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52-63
;
2014
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ISBN:
- Aufsatz (Konferenz) / Print
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Titel:Protein-polysaccharide interactions: Phase behaviour and applications
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Beteiligte:Tian, D.Z. ( Autor:in ) / Fang, Y.P. ( Autor:in ) / Nishinari, K. ( Autor:in ) / Phillips, G.O. ( Autor:in ) / Williams, Peter A. / Phillips, Glyn O.
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Kongress:Conference; 17th, Gums and stabilisers for the food industry ; 2013 ; Wrexham
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Erschienen in:SPECIAL PUBLICATION- ROYAL SOCIETY OF CHEMISTRY ; 346 ; 52-63
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Verlag:
- Neue Suche nach: Royal Society of Chemistry
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Erscheinungsort:Cambridge
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Erscheinungsdatum:01.01.2014
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Format / Umfang:12 pages
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Anmerkungen:"The proceedings of the 17th Gums and Stabilisers for the Food Industry conference held on 25-28 June 2013 at the Glyndwr University, Wales, UK." --Title page verso. . Includes bibliographical references and index. Also issued online.
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ISBN:
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Medientyp:Aufsatz (Konferenz)
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Format:Print
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
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Inhaltsverzeichnis Konferenzband
Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
- 3
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Protein functional propertiesWilde, P.J. et al. | 2014
- 11
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Milk proteinsGoff, H.D. et al. | 2014
- 19
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Gelatins - physicochemical properties, source dependence and applicationsHattrem, M.N. / Draget, K.I. et al. | 2014
- 28
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Properties and applications of soy proteinsNishinari, K. / Fang, Y. / Guo, S. / Phillips, G.O. et al. | 2014
- 46
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Securing food proteins: From by-products to functional ingredientPouvreau, L. / Smit, B. / van de Velde, F. et al. | 2014
- 52
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Protein-polysaccharide interactions: Phase behaviour and applicationsTian, D.Z. / Fang, Y.P. / Nishinari, K. / Phillips, G.O. et al. | 2014
- 64
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Modulating protein interaction on a molecular and microstructural level for texture control in protein based gelsMartin, A.H. / Allende, D.B. / Munialo, C.D. / Urbonaite, V. / Pouvreau, L. / de Jongh, H.H.J. et al. | 2014
- 71
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CHAPTER 2| 2014
- 73
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Physicochemical characterisation of inulin and ryegrass fructanEvans, M. / Gallagher, J.A. / Ratcliffe, I. / Williams, P.A. et al. | 2014
- 79
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A review of the physicochemical properties and structural characteristics of psyllium and its relative bioactivityNie, S. / Yin, J. / Huang, D. / Xie, M. et al. | 2014
- 90
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Flaxseed kernel dietary fibre: Partial structure and physicochemical characterisationDing, H. / Cui, S.W. / Wang, Q. / Chen, J. / Han, N.F. / Goff, H.D. et al. | 2014
- 100
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The effects of ultrasound on the extraction, physicochemical properties and antioxidant activity of the polysaccharide from Ganoderma atrumZhang, H. / Nie, S. / Xie, M. et al. | 2014
- 109
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Optimisation of ultrasound-assisted extraction of konjac flour from Amorphophallus Muelleri BlumeWidjanarko, S.B. / Faridah, A. / Sutrismo, A. / Timur, J. / Barat, S. et al. | 2014
- 123
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Solution properties of Brachystegia Eurycoma seed polysaccharideNwokocha, L.M. / Williams, P.A. et al. | 2014
- 139
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Studies on pomelo pectin: Characterisation and rheological propertiesKrongsin, J. / Methacanon, P. / Gamonpilas, C. / Goh, S.M. et al. | 2014
- 147
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Influence of storage on the water binding of pectin: Determination by DSCEinhorn-Stoll, U. / Prinz, C. / Drusch, S. et al. | 2014
- 155
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Effects of ball milling on the properties of colored rice branLai, H.-M. / Huang, Y.-P. et al. | 2014
- 165
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CHAPTER 3| 2014
- 167
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Thickening properties of corn fiber gum with other carbohydrate polymersYadav, M. / Zhang, F. / Luan, T. / Wu, L. / Zhang, H. et al. | 2014
- 176
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Non-linear dynamic viscoelasticity of xanthan gum solutionsCarmona, J.A. / Ramirez, P. / Calero, N. / Garcia, M.C. / Munoz, J. et al. | 2014
- 184
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Effect of guar gum on `weak gel' rheology of microdispersed oxidised cellulose (MDOC)Agoub, A.A. / Morris, E.R. / Xie, X. et al. | 2014
- 190
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Properties of weak LMA-pectin and alginate - gelsde Vries, J. et al. | 2014
- 197
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Rheological effects of different interactions in kappa-carrageenan / locust bean gum/ konjac glucomannan gelsBrenner, T. / Nishinari, K. et al. | 2014
- 205
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Phase separation and gel formation in kinetically-trapped guar gum / acid milk gelsRohart, A. / Michon, C. et al. | 2014
- 214
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Compression test of food gels on an artificial tongue and its comparison with sensory testsIshinara, S. / Isono, M. / Nakao, S. / Nakauma, M. / Funami, T. / Hori, K. / Ono, T. / Kohyama, K. / Nishinari, K. et al. | 2014
- 223
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Protein stabilised submicron emulsionsO Sullivan, J.J. / Pichot, R. / Norton, I.T. et al. | 2014
- 230
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The impact of the interfacial behaviour on emulsion rheology: A potential approach to reducing fat content in emulsified foodsHusband, F.A. / Ridout, M.J. / Clegg, P.S. / Hermes, M. / Forth, J. / Poon, W.C.K. / Wilde, P.J. et al. | 2014
- 238
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Okra extracts as emulsifiers for acidic emulsionsAlba, K. / Kontogiorgos, V. / Georgiadis, N. / Ritzoulis, C. et al. | 2014
- 245
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Functional properties of hydrophobically modified inulinKokubun, S. / Ratcliffe, I. / Williams, P.A. et al. | 2014
- 252
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Stabilisation of foams by whey protein gel particlesLazidis, A. / Hancocks, R.D. / Spyropoulos, F. / Kreuss, M. / Berrocal, R. / Norton, I.T. et al. | 2014
- 261
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Ethocel for oil structuring in food applicationsHubner-Keese, B. / Ergun, R. et al. | 2014
- 263
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Use of polysaccharides as stabilisers for specialised oxygen cocktailsNepovinnykh, N. / Bannikova, A. / Grisheva, V. / Ptichkina, N. et al. | 2014
- 271
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Hydrocolloids as edible or active packaging materialsDebeaufort, F. et al. | 2014
- 289
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Design of colloidal foods for healthier dietsSullo, A. / Watson, R.L. / Norton, I.T. et al. | 2014
- 303
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Polysaccharides from Dendrobium officianal, Cordyceps sinensis and Ganoderma: Structures and bioactivitiesGuo, Q. / Cui, S.W. et al. | 2014
- 318
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Rheological behaviour of maize beta -glucan and its application as a fat replacer in baked goodsSampson, G.O. / Tettyeh, A.Y. / Oldham, J.H. et al. | 2014
- 328
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Effects of soluble dietary fibres on glucose mobility and starch hydrolysis during in vitro digestionFabek, H. / Goff, H.D. et al. | 2014
- 334
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Interactions between polymeric surfactants and bile salts: new routes for controlling lipid digestion or oil-in-water emulsionsTorcello-Gomez, A. / Maldonado-Valderrama, J. / Jodat-Reyes, A.B. / Foster, T.J. et al. | 2014
- 342
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Interactions between hydrocolloids and bile salts during human digestion of emulsionsFraguas, C.F. / Woodward, N.C. / Gunning, A.P. / Wilde, P.J. et al. | 2014
- 350
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Synergistic roles of alginates and alpha -glucans in gastric raft formulationsTang, M. / McGhee, B.J. / Tester, R.F. et al. | 2014
- 359
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Comparison of two tests used for the classification of food thickeners in the management of dysphagiade Saint-Aubert, C. / Sworn, G. / Kayasita, J. et al. | 2014
- 369
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Investigation of physicochemical properties of gelatine matrices in correlation with dissolution studiesHattrem, M.N. / Molnes, S. / Draget, K.I. et al. | 2014
- 377
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Development of a dairy dessert with functional propertiesPlekhanova, Y.A. / Bannikova, A.V. / Ptichkina, N.M. et al. | 2014