Food Colloids

The Editors Eric Dickinson has been a Professor of Food Colloids since 1992 and is the Author/coauthor of three books and over 400 research papers. he has previously been the Editor/coeditor of 11 previous books in field and is the Associate Editor of Food Hydrocolloids Martin Leser has been a Research Scientist and Project Leader at the NestlÚ Research Center since 1995. He is the author/coauthor of more than 60 research papers and book articles and the Coeditor of Section Food Colloids of Current Opinion in Colloids and Interface Science.

The book is a rich source of specialist information suitable for scientists working in nutrition or food areas but also for any researchers that are investigating the self-assembly of different molecules.

• Food Structure for Nutrition;Part One: Self-Assembly and Encapsulation;Self-Assembly in Food A New Way to Make Nutritious Products;Structure of Self-Assembled Globular Proteins;Similarities in Self-Assembly of Proteins and Surfactants: An Attempt to Bridge the Gap;Self-Assembled Liquid Particles: How to Modulate their Internal Structure;Synergistic Solubilization of Mixed Nutraceuticals in Modified Discontinuous Micellar Cubic Structures;Scope and Limitations of Using Wax to Encapsulate Water-Soluble Compounds;Self-Assembly of Starch Spherulites as Induced by Inclusion Complexation with Small Ligands;Part Two: Biopolymer Interactions;Electrostatics in Macromolecular Solutions;Casein Interactions: Does the Chemistry Really Matter?;Electrostatic Interactions between Lactoferrin and -Lactoglobulin in Oil-in-Water Emulsions;-Lactoglobulin Aggregates from Heating with Charged Cosolutes: Formation, Characterization and Foaming;Manipulation of Adsorption Behaviour at Liquid Interfaces by Changing Protein Polysaccharide Electrostatic Interactions;Adsorption Experiments from Mixed Protein + Surfactant Solutions;Role of Electrostatic Interactions on Molecular Self-Assembly of Protein + Phospholipid Films at the Air Water Interface;Theoretical Study of Phase Transition Behaviour in Mixed Biopolymer + Surfactant Interfacial Layers Using the Self-Consistent-Field Approach;Interactions during the Acidification of Native and Heated Milks Studied by Diffusing Wave Spectroscopy;Computer Simulation of the Pre-heating, Gelation and Rheology of Acid Skim Milk Systems;Xanthan Gum in Skim Milk: Designing Structure into Acid Milk Gels;Part Three: Particles, Droplets and Bubbles;Particle Tracking as a Probe of Microrheology in Food Colloids;Optical Microrheology of Gelling Biopolymer Solutions Based on Diffusing Wave Spectroscopy;Gel and Glass Transitions in Short-range Attractive Colloidal Systems;Shape and Interfacial Viscoelastic Response of Emulsion Droplets in Shear Flow;Enhancement of Stability of Bubbles to Disproportionation Using Hydrophilic Silica Particles Mixed with Surfactants or Proteins;Coalescence of Expanding Bubbles: Effects of Protein Type and Included Oil Droplets;Part Four: Emulsions;Role of Protein-Stabilized Interfaces on the Microstructure and Rheology of Oil-in-Water Emulsions;Crystallization in Monodisperse Emulsions with Particles in Size Range 20 200 nm;Instant Emulsions;Flavour Binding by Solid and Liquid Emulsion Droplets;Adsorption of Macromolecules at Oil Water Interfaces during Emulsification;Part Five: Texture, Rheology and Sensory Perception;Tribology as a Tool to Study Emulsion Behaviour in the Mouth;Saliva-Induced Emulsion Flocculation: Role of Droplet Charge;Surface Topography of Heat-Set Whey Protein Gels: Effects of Added Salt and Xanthan Gum;Mechanisms Determining Crispness and its Retention in Foods with a Dry Crust;Subject Index