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Christopher M. Wijmans and, Eric Dickinson. Langmuir , 15 24 , Physico-chemical foundations of particle-laden fluid interfaces. Microemulsions stabilized by in-situ synthesized nanoparticles for enhanced oil recovery. Fuel , , The rheological properties of beta amyloid Langmuir monolayers: Comparative studies with melittin peptide. Colloids and Surfaces B: Biointerfaces , , Polymer—surfactant systems in bulk and at fluid interfaces. Advances in Colloid and Interface Science , , Eric Dickinson. Exploring the frontiers of colloidal behaviour where polymers and particles meet.

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Food Hydrocolloids , 52 , Ali Asghar Rastegari. Rheologica Acta , DOI: Structuring of colloidal particles at interfaces and the relationship to food emulsion and foam stability. Journal of Colloid and Interface Science , , Rubio, Eduardo Guzman. Advances in Condensed Matter Physics , , Effect of silica nanoparticles on the stability of decontamination foam and their application for oxide dissolution of corroded specimens.

Annals of Nuclear Energy , 73 , Interaction of pepsin—[C 16 mim]Br system: interfacial dilational rheology and conformational studies. Soft Matter , 10 , Structure and rheology of colloidal particle gels: Insight from computer simulation. Andrew J. Worthen, Steven L.

Bryant, Chun Huh, Keith P. Carbon dioxide-in-water foams stabilized with nanoparticles and surfactant acting in synergy. AIChE Journal , 59 Foam and interfacial properties of Tween 20—bovine serum albumin systems. Brent S. Eric Dickinson—Pioneer of food colloids. Philipp Erni, Erich J. Windhab, Peter Fischer.

Food colloids : interactions, microstructure and processing

Macromolecular Materials and Engineering , Philipp Erni. Deformation modes of complex fluid interfaces. Soft Matter , 7 , Unravelling adsorption and alignment of amyloid fibrils at interfaces by probe particle tracking. Wierenga, H. New views on foams from protein solutions. The effect of pH on surface dilatational and shear properties of phospholipid monolayers.

Pietro Cicuta. Proteins in food microstructure formation. Euston, G. Costello, M. View on Google Maps. View library. You are free to copy, distribute and use the database; to produce works from the database; to modify, transform and build upon the database.

Food Hydrocolloids

As long as you attribute the data sets to the source, publish your adapted database with ODbL license, and keep the dataset open don't use technical measures such as DRM to restrict access to the database. The datasets are also available as weekly exports. NL EN. More from Eric Dickinson.

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More about Agrotechnology and Food Sciences. Faculty library bioscience engineering Open print view. Description: X, p. Wet-heating mostly shortens the reaction time to only several hours at high temperature and short reaction time limits the Maillard reaction to initial stage to provide better browning control [ 13 , 14 ]. Foams consist of small bubbles of gas frequently air scattered in a liquid, for example, egg white foam. As liquid egg white is whipped, air bubbles are included. The mechanical action leads albumen proteins to unfold and make a network, entrapping the air.

If egg white is heated, protein coagulates and moisture is driven off. This creates solid foam, for example, a meringue.

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Ice cream, bread, and cake are other instances of solid foams. Recent interest from researches is the application of structural design principles for the fabrication of edible colloids with novel functional properties. This research activity is driven forward by an increasing recognition within the food industry of the value of colloidal systems as delivery vehicles for nutrients and flavor compounds. In Chapter 5, the role of electrostatic and steric forces in food colloids and their stability are discussed.

Based on biopolymer interaction, a combination of protein and polysaccharide functionality for production of the novel biopolymer with enhanced functional properties is deeply studied. Proteins and polysaccharides are two groups of hydrocolloids that are widely used in food formulations simultaneously.

These macromolecules are known to play important physicochemical roles, such as thickening, stabilizing, gelling, emulsifying properties, etc. Interactions between two hydrocolloids play an important role in the structure and stability of processed foods and depend not only on the physicochemical properties of proteins or polysaccharides alone [ 15 — 17 ].

Nowadays, the intelligent manipulation of protein and polysaccharide interactions provides opportunities for the design of new ingredients and interfacial structures with applications in the food and pharmaceutical industries. So, food scientists can control the microstructure, texture, and shelf-life of edible colloidal systems with attention to theirs. Protein-polysaccharide interactions could play a key role in the nanoscale engineering of novel foods designed to address the widespread health concerns associated with obesity problem and the release of specific nutrients [ 18 ].

In addition, nowadays multilayer interfaces are very interested in food industries. Multilayer interfaces in food colloids typically consist of adsorbed layers of proteins and polysaccharides made by the sequential or simultaneous deposition of oppositely charged macromolecules at the surface of emulsion droplets [ 19 ]. With the advancement of nanotechnology in different fields such as food industry, some researchers studied various nanoencapsulation techniques for controlled and protection of some bioactive ingredients including pharmaceuticals and food bioactive components with the high bioavailability.

Hence, it is possible to choose appropriate nanodelivery systems based on the solubility and predicted functionality of bioactive components.

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In last few years, there has been many published studies on the nanoencapsulation of different food ingredients such as phenolic compounds and antioxidants, natural food colorants, antimicrobial agents and essential oils, minerals, flavors, essential fatty acids and fish oil, and vitamins [ 20 ]. Active compounds such as antioxidants and antimicrobials are added into the food formulation for aims of quality loss and microbial safety management. But there are limitations such as pro-oxidation in lipid foods and compliance of regulatory maximum allowable concentration.

Therefore, controlled release packaging CRP is a novel technology that is applied for the package with release active compounds in a controlled trend to improve safety and quality for food products during storage. Research in controlled release packaging focused on released systems such as active compounds from the package, non-releasing antimicrobials or antioxidants, oxygen absorbers, and free-radical scavengers those grafted on to packaging materials [ 21 ].

One developing area in the application of colloidal dispersions is the manufacture of functional foods. Functional foods are becoming progressively favorite among consumers as the result of improved knowledge of functional components and their influence on human wellbeing and biological functions. The customers would like to overcome health problems such as cardiovascular problems and obesity through consuming foods rather than drugs.

The plan of functional foods for the delivery of nutraceuticals and micronutrients is a great technological challenge. Colloidal delivery systems are actually found in nature.

Food Hydrocolloids

Casein, for example, is a very illustrative instance of a natural colloidal delivery system for calcium. In Chapter 4, the nanostructured colloids in various areas of food science are discussed. Nanostructured colloids can be naturally present in food or they can be synthetically manufactured. Synthetically manufactured nanostructures are added to enhance solubility, improve bioavailability, biologically active compounds protection, increasing shelf-life, color, flavor, and add nutritional value.

The industrial sciences have been of great attention to the development of new bio-based structures with potential in innovative applications. Structures with gel-like behavior are usually used in the cosmetic, pharmaceutical, and food industries for the aim of controlling the physical properties of final products. In the food industry, words like oleogels and organogels have been increasingly used.

Oleogels are new emulsion-based structure that can be used to control phase separation and decrease the mobility and migration of the oil phase, providing solid-like properties without using high levels of saturated fatty acids as well as to be a carrier of bioactive compounds.

Food Colloids: Interactions, Microstructure and Processing - Google книги

In this area, it can be used as the food grade and bio-based structurants for producing edible oleogels with fat replacement and structure-tailoring functionality [ 23 ]. Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3. Help us write another book on this subject and reach those readers.

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