Food colloids: self assembly and material science

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