Brill E-Books

 Biopolymers in Food Colloids: Thermodynamics and Molecular Interactions

Contents

• • Preliminary Material (i-xii)   (274K)
    • Jump to section:
    • Preface
    • Acknowledgements
    • Contents
  • Significance Of Biopolymer Interactions In Context Of Nanoscience And Nanotechnology (1-31)   (818K)
    • Jump to section:
    • Bibliography
  • Applications Of Biopolymers For Micro- And Nano-Encapsulation Of Bioactive Food Ingredients (32-78)   (2M)
    • Jump to section:
    • 1. Bioactive Food Ingredients
    • 2. Encapsulation Processes And Delivery Systems
    • 3. Biopolymer-Based Delivery Vehicle Ingredients
    • Concluding Remark
    • Bibliography
  • The Thermodynamic Approach: Its Importance For Understanding And Manipulating The Molecular Interactions Of Biopolymers (79-116)   (764K)
    • Jump to section:
    • 1. Two-Component Solutions: Biopolymer + Solvent
    • 2. Three-Component Solutions: Biopolymer1 + Biopolymer2 + Solvent
    • 3. Food Colloids Stabilized By Biopolymers
    • Concluding Remark
    • Bibliography
  • Energy And Character Of Main Types Of Biopolymer Interactions (117-130)   (342K)
    • Jump to section:
    • 1. Van Der Waals Interactions
    • 2. Electrostatic Interactions
    • 3. Ion Bridging
    • 4. Hydrogen Bonding
    • 5. Hydrophobic Interactions
    • 6. Excluded Volume (‘Steric’) Interactions
    • 7. Solvation, Structural And Depletion Forces
    • 8. Covalent Bonding
    • Concluding Remarks
    • Bibliography
  • Physico-Chemical Characterization Of Biopolymers In Solution In Terms Of Thermodynamic Parameters (131-152)   (414K)
    • Jump to section:
    • 1. Basic Thermodynamic Functions And Parameters
    • 2. Experimental Techniques For Determining Thermodynamic Quantities Of Biopolymer Interactions In Solution
    • Bibliography
  • Self-Assembly Of Food Biopolymers For The Development Of Health-Promoting Properties Of Food Colloids (153-231)   (5M)
    • Jump to section:
    • 1..Self-Assembly Due To Specific Kinds Of Biopolymer Interactions
    • 2. Surfactant-Based Self-Assembly Of Proteins
    • 3. Surfactant-Based Self-Assembly Of Polysaccharides
    • 4. Manipulation Of Food Colloid Properties Through Biopolymer Self-Assembly
    • Concluding Remark
    • Bibliography
  • Effects Of Interactions Between Different Biopolymers On The Properties Of Food Colloids (232-304)   (4M)
    • Jump to section:
    • A. Impact Of Physical Interactions Between Biopolymers On Structure And Stability Of Colloidal Systems
    • B. Impact Of Covalent Protein–Polysaccharide Conjugates On Structure And Stability Of Colloidal Systems
    • Concluding Remarks
    • Bibliography
  • Introduction To Part Four (305-310)   (263K)
    • Jump to section:
    • Bibliography
  • Biopolymer Interactions In Adsorbed Layers: Relationship To Properties Of Food Colloids (311-354)   (2M)
    • Jump to section:
    • 1. Protein–Protein Interactions In Adsorbed Layers
    • 2. Proteins + Surfactants At Interfaces
    • 3. Proteins + Polysaccharides At Interfaces
    • 4. Particles At The Interface Of A Phase-Separated Mixed Biopolymer System
    • 5. Enzymatic Hydrolysis In The Presence Of Biopolymer Adsorbed Layers
    • Concluding Remarks
    • Bibliography
  • Index (355-370)   (295K)