| Introductory Lecture |
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'Food Goes Nano' New Horizons for Food Structure Research |
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3 | (14) |
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M. E. Leser, M. Michel, and H. J. Watzke |
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| Aggregation and Gelation |
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Diffusing Wave Spectroscopy Studies of Gel Formation |
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17 | (9) |
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D. S. Horne, Y. Hemar, and C. M. Davidson |
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Microstructural Evolution of Mixed Gels and their Rheological Behaviour |
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26 | (9) |
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C. Olsson, M. Langton, M. Stading, and A.-M. Hermansson |
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The Formation and Properties of Biopolymer Gels |
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35 | (14) |
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Physical and Chemical Interactions in pH-Induced Aggregation and Gelation of Whey Proteins |
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49 | (9) |
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A. C. Alting, R. J. Hamer, C. G. de Kruif, H. H. J. de Jongh, J.-W. F. A. Simons, and R. W. Visschers |
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Fibril-Based Mesostructures and their Rheological Response |
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58 | (10) |
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C. Veerman, L. M. C. Sagis, and E. van der Linden |
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Colloidal Aggregation: Mechanisms and Implications |
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68 | (16) |
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Protease-Induced Nano-Tubular Gels from a-Lactalbumin |
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84 | (9) |
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R. Ipsen, J. Otte, and K. B. Qvist |
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Macrostructure and Viscosity of Aggregating Colloidal Casein Micelles Under Strong Shearing Forces |
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93 | (7) |
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G. Konuklar, C. J. Carriere, and J. Otaigbe |
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Effect of Surfactants on Rheological Properties of Acid-Induced Sodium Caseinate Emulsion Gels |
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100 | (9) |
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S. Gohtani, C. Ritzoulis, and E. Dickinson |
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Role of Calcium Phosphate in the High-Pressure-Induced Gelation of Milk |
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109 | (10) |
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R. D. Keenan, C. D. Hubbard, D. M. Mayes, and C. M. Tier |
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Influence of Pulsed Electric Field Processing on the Structure and Gelation of Egg White |
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119 | (14) |
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O. E. Perez and A. M. R. Pilosof |
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Comparing Nucleation and Crystallization Behaviour in Bulk and Emulsified Fat Systems |
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133 | (12) |
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S. D. Campbell, H. D. Goff, and D. Rousseau |
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| Emulsions, Foams and Interfaces |
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Impact of Fine Particles and their Wettability on Coalescence and Phase Inversion in Sunflower Oil + Water Systems |
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145 | (11) |
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A. W. Nienow, A. W. Pacek, A. J. Nixon, and R. Franklin |
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Effects of Stress Relaxation in Soy Glycinin Films on Bubble Dissolution and Foam Stability |
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156 | (9) |
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M. B. J. !Winders, M. A. Bos, W. J. Lichtendonk, and T. van Vliet |
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Measurement of Bubble Instability under Conditions of Rapid Pressure Change |
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165 | (11) |
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B. S. Murray, E. Dickinson, Z. Du, R. Ettelaie, K. Maisonneuve, and I. Soderberg |
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Failure Behaviour of Adsorbed Protein Layers: Consequences for Emulsion and Foam Stability |
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176 | (16) |
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T. van Vliet, G. A. van Aken, M. A. Bos, and A. H. Martin |
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Entering and Spreading of Protein-Stabilized Emulsion Droplets at the Expanding Air-Water Interface |
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192 | (8) |
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N. E. Hotrum, M. A. Cohen Stuart, T. van Vliet, and G. A. van Aken |
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Interfacial Mechanisms Underlying Lipid Damage of Beer Foam |
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200 | (7) |
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P. J. Wilde, F. A. Husband, D. Cooper, M. J. Ridout, A. R. Mackie, A. P. Gunning, V. J. Morris, N. Woodward, and E. N. C. Mills |
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Dynamics of Protein Adsorption Layers at Liquid Interfaces |
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207 | (9) |
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R. Miller, E. V. Aksenenko, J. Kragel, M. O'Neill, A. V. Makievski, and V. B. Fainerman |
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Static and Dynamic Properties of Proteins Adsorbed at Three Different Liquid Interfaces |
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216 | (10) |
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J. Benjamins and E. H. Lucassen Reynders |
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Adsorption Properties and Conformational Aspects of Proteins at the Air-Water Interface Measured by Infra-Red Reflection Absorption Spectroscopy |
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226 | (8) |
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A. H. Martin, M. B. J. Meinders, M. A. Bos, M. A. Cohen Stuart, and T. van Vliet |
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Effect of Ionic Calcium on the Flocculation and Gelation of Sodium Caseinate Oil-in-Water Emulsions |
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234 | (11) |
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C. Eliot, S. J. Radford, and E. Dickinson |
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| Biopolymer Interactions |
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In situ Deformation of Hydrated Food Samples |
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245 | (11) |
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Coil-Helix Transition of t-Carrageenan as a Function of Chain Regularity: The Effect of Counterion Valency |
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256 | (9) |
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F. van de Velde, H. S. Rollema, and R. H. Tromp |
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Stability of Spray-Dried Protein-Stabilized Emulsions-Effects of Different Carbohydrate Additives |
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265 | (10) |
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U. Elofsson and A. Millqvist-Fureby |
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Glutenin Macropolymer is a Gel Formed by Particles: Average Particle Size Determines the Gel Rigidity |
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275 | (7) |
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C. Don, W. Lichtendonk, J. Plijter, and R. J. Hamer |
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Phase Separation in Mixed Biopolymer Systems |
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282 | (16) |
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I. T. Norton and W. J. Frith |
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Structure Evolution during Phase Separation and Gelation of Biopolymer Mixtures |
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298 | (11) |
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N. Loren and A.-M. Hermansson |
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Effect of Temperature and Hydrodynamic Conditions on the Structure and Drop Size in a Phase-Separated Gelatin + Dextran System |
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309 | (10) |
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A. W. Pacek, P. Ding, and I. T. Norton |
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Spatial Distribution of Mixed Whey Proteins at the Air-Water Interface |
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319 | (10) |
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A. R. Mackie, M. J. Ridout, P. A. Gunning, A. P. Gunning, P. J. Wilde, and V. J. Morris |
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Soluble Complexes of Gum Arabic with a-Lactalbumin and ß-Lactoglobulin above the Protein Isoelectric Point: Analysis in Terms of Charge Patches |
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329 | (8) |
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Complex Coacervation of Globular Proteins and Gum Arabic |
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337 | (8) |
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F. Weinbreck and C. G. de Kruif |
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Structure and Properties of Carrageenan + Micellar Casein Mixtures |
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345 | (9) |
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C. Michon, C. Garnier, C. Chapuis, S. Durand, G. Cuvelier, J.-L. Doublier, and B. Launay |
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Pressure Effects on Mixtures of Hydrocolloids and Milk Proteins |
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354 | (7) |
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B. Rademacher, M. Pentenrieder, and U. Kulozik |
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Influence of Starch-Flavour Interactions on Structural Properties of Aqueous Starch Dispersions |
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361 | (7) |
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C. Heinemann, M. Zinsli, F. Escher, and B. Conde-Petit |
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Interfacial Rheology and Interfacial Gelation Partitioning |
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368 | (9) |
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R. Borbhs, E. Kiss, and B. S. Murray |
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Protein + Small-Molecule Surfactant Mixtures: Thermodynamics of Interactions and Functionality |
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377 | (14) |
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M. G. Semenova, M. M. Il'in, L. E. Belyakova, and A. S. Antipova |
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| Concluding Lecture |
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Studying Food Colloids: Past, Present and Future |
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391 | (10) |
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| Subject Index |
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401 | |
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