Gums and Stabilisers for the Food Industry 17

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recognising the special part hydrocolloids can play in supporting human health. Gums and Stabilisers for the Food Industry 17 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference.
Covering a wide range of topics, including; functional properties of proteins, alternative protein surces, low moisture foods, value added co-products from biorefining and bioactive polysaccharides. This book is a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.

From the book series:
Special Publications

Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids Editors: Peter Williams, Glyn Phillips

Front Matter

Preface

Gums and Stabilisers for the Food Industry Conferences

Acknowledgements

Contents

Protein Functional Properties

Milk Proteins: Functional Ingredients in Food

Gelatins – Physicochemical Properties, Source Dependence and Applications

Properties and Applications of Soy Proteins

Securing Food Proteins: From by-Products to Functional Ingredient

Protein-Polysaccharide Interactions: Phase Behaviour and Applications

Modulating Protein Interaction on a Molecular and Microstructural Level for Texture Control in Protein Based Gels

Physicochemical Characterisation of Inulin and Ryegrass Fructan

Review of the Physicochemical Properties and Structural Characteristics of Psyllium and its Relative Bioactivity

Flaxseed Kernel Dietary Fibre: Partial Structure and Physicochemical Characterisation

The Effects of Ultrasound on the Extraction, Physicochemical Properties and Antioxidant Activities of Polysaccharide From Ganoderma Atrum

Optimization of Ultrasound-Assisted Extraction of Konjac Flour From Amorphophallus Muelleri Blume

Solution Properties of Brachystegia Eurycoma Seed Polysaccharide

Studies on Pomelo Pectin: Characterisation and Rheological Properties

Influence of Storage on the Water Binding of Pectin: Determination by DSC

Effects of Ball Milling on the Properties of Colored Rice Bran

Thickening Properties of Corn Fiber Gum With Other Carbohydrate Polymers

Non-Linear Dynamic Viscoelasticity of Xanthan Gum Solutions

Effect of Guar Gum on “Weak Gel” Rheology of Microdispersed Oxidised Cellulose (MDOC)

Properties of Weak LMA-Pectin- and Alginate- Gels

Rheological Effects of Different Interactions in Kappa-carrageenan/Locust Bean Gum/Konjac Glucomamman Gels

Phase Separation and Gel Formation in Kinetically-Trapped Guar Gum/Acid Milk Gels

Compression Test of Food Gels on an Artificial Tongue and its Comparison with Sensory Tests

Protein Stabilised Submicron Emulsions

The Impact of the Interfacial Behaviour on Emulsion Rheology: A Potential Approach to Reducing Fat Content in Emulsified Foods

Okra Extracts as Emulsifiers for Acidic Emulsions

Functional Properties of Hydrophobically Modified Inulin

Stabilisation of Foams By Whey Protein Gel Particles

Ethocel™ for Oil Structuring in Food Applications

Use of Polysaccharides as Stabilisers for Specialized Oxygen Cocktails

Hydrocolloids as Edible or Active Packaging Materials

Design of Colloidal Foods for Healthier Diets

Polysaccharides From Dendrobium Officinal, Cordyceps Sinensis and Ganoderma: Structures and Bioactivities

Rheological Behaviour of Maize β-Glucan and its Application as a Fat Replacer in Baked Goods

Effects of Soluble Dietary Fibres on Glucose Mobility and Starch Hydrolysis During In Vitro Digestion

Interactions Between Polymeric Surfactants and Bile Salts: New Routes for Controlling Lipid Digestion of Oil-in-Water Emulsions

Interactions Between Hydrocolloids and Bile Salts During Human Digestion of Emulsions

Synergistic Roles of Alginates and α-Glucans in Gastric Raft Formulations

Comparison of Two Tests Used for the Classification of Food Thickeners in the Management of Dysphagia.

Investigation of Physico-Chemical Properties of Gelatin Matrices in Correlation with Dissolution Studies

Development of a Dairy Dessert with Functional Properties

Subject Index

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