Food Colloids, Proteins, Lipids and Polysaccharides

Abstract

Part 1 Colloidal properties and sensory perception: invited lecture - influences of processing on structure-rheology-texture relationships for colloidal food systems, E.J. Windhab et al effect of microstructure on sensory perception of particulate gels, M. Langton et al microstructure as related to the water-holding, textural and sensory properties of emulsion sausages, K. Andersson et al. Part 2 Association of emulsifiers: invited lecture - association of emulsifiers in aqueous systems, N. Krog on the stability of aerated milk protein emulsions in the presence of small-molecule surfactants, B.M.C. Pelan et al interactions between sodium caseinate and dioleoylphosphatidylcholine on oil-water interfaces and in solution, Y. Fang and D.G. Dalgleish effect of lipophilic molecules on food protein surface activity at the air-water interface, L.A. Wasserman and M.G. Semenova monoglyceride mixed films - structure and stability, C. Carrera Sanchez et al. Part 3 Aggregation phenomena: invited lecture - aggregation processes, particle interactions and colloidal structure, E. Dickinson high pressure processing of beta-lactoglobulin and bovine serum albumin, V.B. Galazka et al ultrasonic characterization of flocculation in oil-in-water emulsions, D. Hibberd et al measuring aggregation in colloids using ultrasound velocity and attenuation, M.J.W. Povey structure of fat crystal aggregates, W. Kloek et al. Part 4 Interactions between and within interfaces: invited lecture - lipid-protein interactions - consequences for surface activity in food emulsions, M. Le Meste et al invited lecture - forces between lipid-coated interfaces, P.M. Claesson beta-casein adsorbed layer structures predicted by self-consistent-field modelling - comparison with experiment, P.J. Atkinson et al adsorption behaviour of caseinate in oil-in-water emulsions - a nuclear magnetic resonance approach, Y. Mine stabilization of protein-based emulsions by means of interacting polysaccharides, D.G. Dalgleish and A.-L. Hollocou effect of neutral carbohydrate structure on protein surface activity at air-water and oil-water interfaces, A.S. Antipova et al influence of protein-polysaccharide interactions on the rheology of emulsions, K. Pawlowsky and E. Dickinson deposition and release of bare and protein-covered polystyrene latex particles, S. Joscelyne and C. Tragardh. Part 5 Control of gelation: invited lecture - alginate gelation technologies, O. Smidsrod and K.I. Draget understanding synergistic polysaccharide networks using electron microscopy and rheology, L. Lundin and A.-M. Hermansson protein-polysaccharide mixtures - structure and effect of shear studied by small-angle neutron scattering, D. Renard et al interactions in mixtures of gelatin and l-Carrageenan, C. Michon et al rheology of protein gels and protein-stabilized emulsion gels cross-linked with transglutaminase, Y. Yamamoto and E. Dickinson rearrangements in (Part contents)