Food macromolecules play a crucial role in the formulation of a wide range of food products such as beverages, bread, cheese, dressings, desserts, ice-cream, and spreads. This book presents the very latest research in the area and is unique in covering both proteins and polysaccharides in the same volume. Specifically it describes recent experimental and theoretical macromolecules in solutions, suspensions, gels, glasses, emulsions and foams. Food Macromolecules and Colloids takes a fundamental approach to complex systems, providing an understanding of the physico-chemical role of macromolecular interactions in controlling the behaviour of real and model food colloids. It gives special attention to adsorbed protein layers, the stability of emulsions and foams, and the viscoelasticity and phase behaviour of mixed polysaccharide systems, as well as to the rheology and microstructure of biopolymer gels, and the interaction of proteins with lipids and aroma compounds. This attractive, typeset publication gives exceptionally broad international coverage of the subject and will make interesting reading for postgraduates, lecturers and researchers with interests in food science, surface and colloid science and polymer science.

Food Macromolecules and Colloids

The Royal Society of Chemistry

Contents

INTRODUCTORY LECTURE Recent Trends in Food Colloids Research E. Dickinson, 1, 
Adsorbed Layers, 
INVITED LECTURE Structure and Properties of Adsorbed Layers in Emulsions Containing Milk Proteins D. G. Dalgleish, 23, 
INVITED LECTURE Structure of Proteins Adsorbed at an Emulsified Oil Surface M. Sltimizu, 34, 
A Phenomenological Model for the Dynamic Interfacial Behaviour of Adsorbed Protein Layers G. A. van Aken, 43, 
Association of Chymosin with Adsorbed Caseins A, L. de Roos, P. Walstra, and T. J. Geurts, 50, 
Surface Activity and Competitive Adsorption of Milk Component 3 and Porcine Pancreatic Lipase at the Dodecane–Water Interface J.-L. Courthaudon, J.-M. Girardei, C. Chapai, D. Lorient and G. Linden, 58, 
Application of Polymer Scaling Concepts to Purified Gliadins at the Air–Water Interface J- Hargreaves, R. Douillard, and Y. Popineau, 71, 
A Neutron Reflectivity Study of the Adsorption of β-Casein at the Air–Water Interface P. J. Atkinson, E, Dickinson, D. S. Horne, and R. M. Richardson, 77, 
Effect of Temperature on Lipid–Protein Interactions at the Oil–Water Interface J.-L. Gelin. P. Tainturier, L. Poyen, J.-L. Counhaudon, M. Le Meste, and D. Lorient, 81, 
Modification of the Interfacial Properties of Whey by Enzymic Hydrolysis of the Residual Fat C. Blecker, V. Cerne, M. Paquot, G. Lognay, and A. Sensidoni, 85, 
Influence of Charge on the Adsorption of Proteins to Surfaces J. Leaver, D. S. Horne, C. M. Davidson, and D. V. Brooksbank, 90, 
Surface Properties of the Milk Fat Globule Membrane: Competition between Casein and Membrane Material S, Chazelas, H. Razafindralambo, Q. Dumont de Chassart, and M, Paquot, 95, 
Surface-active Properties of Mixed Protein Films Containing Caseinate + Gelatin V. B. Galazka, B. T. O'Kennedy, and M. K. Keogh, 99, 
Protein Adsorption and Protein–Monoglyceride Interactions at Fluid–Fluid Interfaces J, M. Rodriguez Palino and M. R. Rodriguez Niño , 103, 
Destabilization of Monoglyceride Monolayers at the Air–Water Interface: Structure and Stability Relationships J, M. Rodriguez Patino and J. de la Fuente Feria, 109, 
Competitive Adsorption of Spherical Particles of Different Sizes by Molecular Dynamics E. G. Pelan and E. Dickinson, 114, 
Protein Interactions and Functionality, 
INVITED LECTURE Protein–Aroma Interactions S. Langourieux and J. Crouzet, 123, 
Some Changes to the Properties of Milk Protein Caused by High-Pressure Treatment D. E. Johnston and R. J. Murphy, 134, 
Surface Energy at the Ice-Solution Interface for Systems Containing Antifreeze Biopolymers D. S. Reid. W. L. Kerr, J. Zhao, and Y. Wada, 141, 
Studies of Interactions between Casein and Phospholipid Vesicles Y. Fang and D. G. Dalgleish, 146, 
Effect of Protein on the Retention and Transfer of Aroma Compounds at the Lipid–Water Interface B. A. Harvey, C. Druaux, and A. Voilley, 154, 
Emulsifying and Oil-binding Properties of the Enzymic Hydrolysate of Bovine Serum Albumin M. Saito, 164, 
Conformational Stability of Globular Proteins: A Differential Scanning Calorimetry Study of Whey Proteins P. Relkin, A. Muller, and B. Launay, 167, 
Thermal Denaturation and Aggregation of β-Lactoglobulin Studied by Differential Scanning Calorimetry M. A. M. Hoffmann, P. J. J. M. van Mil. and C. G. de Kruif, 171, 
Changes in Molecular Structure and Functionality during Purification and Denaturation of Faba Bean Proteins H. M. Rawel and G. Muschiolik, 178, 
Microstructural, Physico-chemical, and Functional Properties of Commercial Caseinates P. Bastier, E. Dumay, and J.-C. Cheftel, 182, 
Biochemical and Physico-chemical Characteristics of the Protein Constituents of Crab Analogues Prepared by Thermal Gelation or Extrusion Cooking M. Thiebaud, E. Dumay, and J.-C. Cheftel, 189, 
Interactions between Fat Crystals and Proteins at the Oil–Water Interface L. G. Ogden and A. J. Rosenthal, 194, 
Emulsions, 
INVITED LECTURE Surface Structures and Surface-active Components in Food Emulsions B. Bergenstahl. P. Fäldt, and M. Malmsten, 201, 
Ultrasonic Studies of the Creaming of Concentrated Emulsions E. Dickinson, J. G. Ma, V. J. Pinfield, and M. J. W. Povey, 223, 
Formulation and Properties of Protein-Stabilized Water-in-Oil-in-Water Multiple Emulsions J. Evison, E. Dickinson, R. K. Owusu Apenten, and A. Williams, 235, 
Effect of Non-Starch Polysaccharide on the Stability of Model Physiological Emulsions A. Fillery-Travis, L. Foster, S. Moulson, M.Garrood, S.Clark, and M. Robins, 244, 
Investigation of the Function of Wbey Protein Preparations in Oil-in-Water Emulsions G. Muschiolik, S. Dräger, H. M. Rawel, P. Gunning, and D. C. Clark, 248, 
Shear Induced Instability of Oil-in-Water Emulsions A. Williams and E. Dickinson, 252, 
Surfactant–Protein Competitive Adsorption and Electrophoretic Mobility of Oil-in-Water Emulsions J. Chen, J. Evison, and E. Dickinson, 256, 
Osmotic Pressure of Emulsions Containing Polysaccharide + Non-ionic or Anionic Surfactants E. Dickinson, M. I. Goller, and D. J. Wedlock, 261, 
Interfacial and Stability Properties of Emulsions: Influence of Protein Heat Treatment and Emulsifiers E. Dickinson and S.-T. Hong, 269, 
Foams, 
Surface and Bulk Properties in Relation to Bubble Stability in Bread Dough J. J. Kokelaar, T. van Vliet, and A. Prins, 277, 
Comparison of the Foaming and Interfacial Properties of Two Related Lipid-binding Proteins from Wheat in the Presence of a Competing Surfactant F. Husband, P. J. Wilde, D. Marion. and D. C. Clark, 285, 
Reflectance Studies on Ice-Cream Models R. D. Bee and R. J. Birkett, 297, 
Disproportionate in Aerosol Whipped Cream M. E. Wijnen and A. Prins, 309, 
Determination of Protein Foam Stability in the Presence of Polysaccharide E. Izgi and E. Dickinson, 312, 
Bubble Growth on an Active Site: Effect of the Cavity Volume A. F. Zuidberg and A. Prins, 316, 
Mixed Biopolymer Systems, 
INVITED LECTURE Thermal Behaviour of Kappa-Carrageenan + Galactomannan Mixed Systems P. B. Fernandas, M. P. Gonçalves. and J.-L. Doublier, 321, 
Whey Protein + Polysaccharide Mixtures: Polymer Incompatibility and Its Application A, Syrbe, P. B. Fernandes, F. Dannenberg. W. Bauer, and H. Klostermeyer, 328, 
Effect of Sodium Caseinate on Pasting and Gelation Properties of Wheat Starch C. Marzin, J.-L. Doublier, and J. Lefebvre, 340, 
Colloidal Stability and Sedimentation of Pectin-Stabilized Acid Milk Drinks T. P. Kravtchenko, A. Parker, and A. Trespoey, 349, 
Decrease of In Vitro Hydrolysis of Soybean Protein by Sodium Carrageenan J. Mouécoucou, C. Villaume, H. M. Bau A. Schwertz, J. P. Nicolas. and L. Méjean, 356, 
Gels and Networks, 
INVITED LECTURE The Importance of Biopolyniers in Structure Engineering A.-M. Hermansson, 363, 
INVITED LECTURE Physical Chemistry of Heterogeneous and Mixed Gels V. J. Morris and G. J. Brownsey, 376, 
Investigation of Sol–Gel Transitions of β-Lactoglobulin by Rheological and Small-angle Neutron Scattering Measurements D. Renard, M. A. V. Axelos, and J. Lefebvre, 390, 
High Pressure Gelation of Fish Myofibriliar Proteins A. Carlez, J. Borderias, E. Dumay, and J.-C. Cheftel, 400, 
Gelation of Protein Solutions and Emulsions by...