Food emulsions and foams based on the proceedings of an International Symposium organised by the Food Chemistry Group of The Royal Society of Chemistry at Leeds from 24th to 26th March 1986

This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase. Content: Front Matter , Page iii Copyright , Page iv Preface , Page v , E. Dickinson Food Colloids in Practice , Pages 1-29 , D.F. DARLING, R.J. BIRKETT Theory and Practice of Formation and Stability of Food Foams , Pages 30-39 , A. PRINS Colloidal Properties of Model Oil-in-Water Food Emulsions Stabilized Separately by α s1 -Casein, β-Casein and κ-Casein , Pages 40-51 , ERIC DICKINSON, RICHARD H. WHYMAN, DOUGLAS G. DALGLEISH Coalescence Stability of Protein-stabilized Emulsions , Pages 52-63 , E. TORNBERG, N. EDIRIWEERA Aggregation Rates and Electrophoretic Mobilities of Homogenized Milk Fractions Treated with Rennet , Pages 64-71 , ELIZABETH W. ROBSON, DOUGLAS G. DALGLEISH Adsorption Kinetics of Proteins at the Air-Water Interface , Pages 72-85 , J.A. DE FEIJTER, J. BENJAMINS Properties of Adsorbed Layers in Emulsions Containing a Mixture of Caseinate and Gelatin , Pages 86-99 , ERIC DICKINSON, ANN MURRAY, BRENT S. MURRAY, GEORGE STAINSBY The Role of Proteins in the Stabilization/Destabilization of Dairy Foams , Pages 100-109 , M. ANDERSON, B.E. BROOKER, E.C. NEEDS The Formation and Breakdown of Protein-stabilized Foams , Pages 110-127 , DAVID C. CLARK, JIM MINGINS, FRANCES E. SLOAN, LINDA J. SMITH, DAVID R. WILSON Behaviour of an Aerated Food Model , Pages 128-143 , R.D. BEE, A. CLEMENT, A. PRINS Protein-Fat-Surfactant Interactions in Whippable Emulsions , Pages 144-157 , N. KROG, N.M. BARFOD, W. BUCHHEIM Polar Lipids in Emulsions and Microemulsions , Pages 158-169 , L. HERNQVIST Interfacial Behaviour of Protein Mixtures at Air-Water Interfaces , Pages 170-187 , ELAINE K. MURRAY Desorption of Bovine Serum Albumin from the Air-Water Interface , Pages 188-206 , T.M. HERRINGTON, S.S. SAHI A Microscopic Approach to the Structure of Food Emulsions in Applied External Fields , Pages 207-218 , G.C. BARKER, M.J. GRIMSON Measurement of Creaming Profiles in Oil-in-Water Emulsions , Pages 219-229 , D.J. HIBBERD, A.M. HOWE, A.R. MACKIE, P.W. PURDY, M.M. ROBINS Isolated and Interacting Triglyceride-Water Interfaces , Pages 230-241 , L.R. FISHER, E.E. MITCHELL, N.S. PARKER Overview of Emulsion and Foam Stability , Pages 242-257 , P. WALSTRA 19 - DISCUSSIONS , Pages 259-276 A Model System for Studying Aspects of Protein Functionality in Emulsions , Pages 277-278 , CHRISTOPHER J. BROCK The Effect of pH on Emulsions and Foams Stabilized by Bovine Blood Plasma Proteins , Pages 279-281 , S.E. HILL, G.M. HALL Multiple Emulsions Stabilized by Protein: Nonionic Surfactant Interfacial Complexation , Pages 282-283 , T.K. LAW, T.L. WHATELEY, A.T. FLORENCE Comparison of Large Scale Whipping and Conductimetric Methods for the Determination of Expansion and Stability of Protein Foams , Pages 284-285 , D.J. WRIGHT, J.W. HEMMANT Direct Automated Observation of Emulsion Droplet Coalescence , Pages 286-288 , E. DICKINSON, B.S. MURRAY, G. STAINSBY Modelling of Colloids and Emulsions , Pages 289-290 , G.C. ANSELL, E. DICKINSON, S.R. EUSTON It is approximately 20 years since the publication of the important studies of Graham and Phillips, which described for the first time many of the details of the behaviour of proteins adsorbed to oil-water and air-water planar interfaces. This text explains how properties of the system are affected by such factors as the crystallization of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.