Food Colloids: Interactions, Microstructure and Processing
By Eric Dickinson (ed)

List of Tables

Chapter 3: Rheology of Acid Skim Milk Gels

Table 1: Gel stiffness (1200 min after GDL addition) and pH of gelation for milk heated for 10 min at 80 C at pH 6.2 and pH 6.9 with and without NEM added after heating ( to block the accessible free SH groups) and for unheated milk.
Table 2: Permeability coefficient B of skim milk gels 20 hours after addition of 1.2% GDL after heating at 80 C for 10 min at pH 6.2, pH 6.9 and for unheated milk.
Table 3: Gel stability and permeability coefficient (B) after step 1 (20 h after addition of GDL; incubation temperature 20 55 C) and gel stability after step 2 (10 min at 80 C or 90 C).

Chapter 6: Stabilization of Food Colloids by Polymers

Table 1: List of symbols and parameter values used in the calculations.

Chapter 10: Thermodynamic and Adsorption Kinetic Studies of Protein + Surfactant Mixtures

Table 1: Parameter values used in the theoretical analysis.

Chapter 15: Milk Protein Functionality in Food Colloids

Table 1: Functional properties of milk proteins in a range of food systems.

Chapter 16: Aggregation and Gelation of Casein Sub-Micelles

Table 1: Chemical composition of the native phosphocaseinate powder (NPCP).

Chapter 17: Caseinate Interactions in Solution and in Emulsions: Effects of Temperature, pH and Calcium Ions

Table 1: The effect of temperature on the properties of sodium caseinate nano-particles at pH 5.5 in the absence of calcium ions (ionic strength 0.01 M).

Chapter 18: Nanorheological Properties of...

Copyright The Royal Society of Chemistry 2005 under license agreement with Books24x7
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