Hydrocolloids. Part 2, Fundamentals and applications in food, biology, and medicine / edited by Katsuyoshi Nishinari.

Format:

Book

Conference/Event

Contributor:

Nishinari, Katsuyoshi.

Conference Name:

Osaka City University International Symposium 98 (1998 : Osaka, Japan)

International Conference on Hydrocolloids (4th : 1998 : Osaka City University)

Language:

English

Subjects (All):

Hydrocolloids--Congresses.

Hydrocolloids.

Colloids.

Physical Description:

1 online resource (982 p.)

Edition:

1st ed.

Place of Publication:

Amsterdam ; New York : Elsevier, 2000.

Language Note:

English

Summary:

Hydrocolloids

Contents:

Cover; Part One; Volume I Cover; Hydrocolloids: Physical Chemistry and Industrial Application of Gels, Polysaccharides, and Proteins; Copyright Page; Preface to Part 1; Contents; PART 1: Introductory Lecture; Chapter 1. Short -range and long-range forces between hydrophilic surfaces and biopolymers in aqueoussolutions; PART 2: Structure Of Gels And Gelation; Chapter 2. Thermoreversible gelation with multiple junctions in associating polymers; Chapter 3. Effect of electric charges on the volume phase transition of thermosensitive gels.; Chapter 4. Structure and dynamics of ovalbumin gels

Chapter 5. Thermoreversible gelation strongly coupled to polymer conformational transition Chapter 6. Hydrogels from N-isopropylacrylamide oligomer; Chapter 7. Kinetic effects of the gel size on the thermal behavior of poly- (N-isopropylacrylamide) gels : a calorimetric study; Chapter 8. Characterizations of dehydrated polyacrylamide gel and its formation process; Chapter 9. Viscoelastic behavior of tungstic acid gel during the gelation process; Chapter 10. The volume phase transition of DNA and RNA gels

Chapter 11. Rheological properties and microstructure of monodispersed O/W emulsion agar gelPART 3: Polysaccharides; Chapter 12. Viewing biopolymer networks, their formation and breakdown by AFM; Chapter 13. Thermally induced gels obtained with some amphiphilic polysaccharide derivatives: synthesis, mechanism and properties; Chapter 14. Industrial production of new emulsifying polysaccharide by plant cell culture; Chapter 15. Production and applications of novel plant cell culture polysaccharides; Chapter 16. Structural features of polysaccharide of Hericium erinaceum

Chapter 17. Structural and physical features of polysaccharide of Tremella aurantiaChapter 18. Dynamic light scattering of dilute and semi-dilute xanthan solutions and comparison with rheological characteristics; Chapter 19. Relationships between structural features, molecular weight and rheologicd properties ofcereal b -D-glucans; Chapter 20. New biopolymers produced by nitrogen fixing microorganisms for use in foods; Chapter 21. Studies on production and rheology of a polysaccharide synthesized by Beijerinckia sp strain 7070

Chapter 22. Heteropolysaccharides produced by Xanthomonas campestris pv pruni C24Chapter 23. Rheological properties of guar galactomannan solutions filled with PARTiculate inclusions; Chapter 24. Characterization of chitosan film and structure in solution; Chapter 25. Elsinan , a potential food hydrocolloid produced by elsinoe species: properties and enzymatic degradation; Chapter 26. Effects of alkali metal salts on the viscoelasticity of hnoran and y -carrageenan; Chapter 27. Texture and structure of high-pressure -frozen konjac

Chapter 28. Extraction of highly gelling pectins from sugar beet pulp

Notes:

Papers presented at Osaka City University International Symposium 98, joint meeting with the 4th International Conference on Hydrocolloids, held Oct. 4-10, 1998.

Includes bibliographical references and indexes.

ISBN:

1-281-04827-5

0-08-053429-5

OCLC:

476106463