Open AccessBook
Physical chemistry of foods
Reads0
Chats0
TLDR
In this paper, the SI rules for notation for SI units are discussed. But the SI Units System is not defined. And the SI Rule for Notation for SI Quantities is not discussed.Abstract:
Introduction Aspects of Thermodynamics Bonds and Interaction Forces Reaction Kinetics Transport Phenomena Polymers Proteins Water Relations Dispersed Systems Surface Phenomena Formation of Emulsions and Foams Colloidal Interactions Changes in Dispersity Nucleation Crystallization Glass Transitions And Freezing Soft Solids APPENDIX A: Frequently Used Symbols for Physical Quantities APPENDIX B: Some Frequently Used Abbreviations APPENDIX C: Some Mathematical Symbols APPENDIX D: SI Rules for Notation APPENDIX E: The SI Units System APPENDIX F: Some Conversion Factors APPENDIX G: Recalculation of Concentrations APPENDIX H: Physical Properties of Water at 0-100 C APPENDIX I: Thermodynamic and Physical Properties of Water and Ice APPENDIX J: Some Values of the Error Function Indexread more
Citations
More filters
Journal ArticleDOI
Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids
TL;DR: In this paper, several hydrocolloids with distinct water binding capacity (locust bean gum (LBG), guar gum, konjac glucomannan (KG), hydroxypropyl methylcellulose (HPMC) and xanthan gum), were added to systems with 4 and 20% (v/v dry based) broccoli particles, and the effect of this addition on dough rheology, mechanical properties and structure of cooked noodles was investigated.
Journal ArticleDOI
Food oral processing: conversion of food structure to textural perception.
TL;DR: Understanding how food structure influences specific patterns of oral processing and how these patterns relate to specific textural properties and their cognitive representations facilitates the design of foods that are nutritious, healthy, and enjoyable.
Journal ArticleDOI
Impact of Fat and Water Crystallization on the Stability of Hydrogenated Palm Oil-in-Water Emulsions Stabilized by Whey Protein Isolate
TL;DR: The influence of aqueous phase composition on the stability of 20.9% hydrogenated palm oil-in-water emulsions to chilling and freezing was studied in this article.
Journal ArticleDOI
Aerated food gels: fabrication and potential applications
R.N. Zúñiga,José Miguel Aguilera +1 more
TL;DR: Aerated gels contain both bubbles and entrapped water, thus offering ample versatility in product development as mentioned in this paper, and they may find applications in reducing the caloric density of foods and inducing satiety, as carriers of flavors and nutrients.
Journal ArticleDOI
Fabrication, characterization and lipase digestibility of food-grade nanoemulsions
TL;DR: In this paper, the influence of particle radius on the in-vitro digestion of nanoemulsions containing non-ionic surfactant stabilized lipid (corn oil) droplets was examined using simulated small intestine conditions.