Food Colloids

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