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Physical chemistry of foods
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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
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Influence of non-ionic surfactant on electrostatic complexation of protein-coated oil droplets and ionic biopolymers (alginate and chitosan)
TL;DR: In this article, the authors examined the influence of a non-ionic cosurfactant (Tween 20) on the formation and properties of electrostatic complexes consisting of charged oil droplets and charged biopolymers.
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Improved emulsion stability by succinylation of patatin is caused by partial unfolding rather than charge effects.
TL;DR: In this article, the influence of succinylation on the molecular properties (i.e., charge, structure and hydrophobicity) and the flocculation behavior of patatin-stabilized oil-in-water emulsions was investigated.
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Optimization of formulation and influence of environmental stresses on stability of lycopene-microemulsion
TL;DR: In this paper, the stability of two-layer lycopene-microemulsions and the degradation of Lycopene in microemulsion subjected to thermal processing and under environmental stress were investigated.
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Enthalpy–entropy compensation for browning of potato strips during deep-fat frying
Pedro Moyano,Rommy N. Zúñiga +1 more
TL;DR: In this paper, the authors applied transition state theory to browning kinetic data obtained during deep-fat frying of both impregnated and control potato strips (Solanum tuberosum L., Desiree variety).
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Thermo-rheology and thermodynamic analysis of binary biopolymer blend: A case study on sage seed gum-xanthan gum blends
TL;DR: In this article, the effect of different temperature sweep modes (gradient (TGS), table (TTS) and profile (TPS) at heating/cooling rates of 1, 11 and 36.53°C/min, respectively) were elaborated on the interaction behavior of biopolymer blends (sage seed gum-xanthan gum (SSG-XG) as a case study at different ratios (1-0, 3-1, 1-1), and the authors determined thermodynamic incompatibility of binary blends was determined using dynamic temperature sweep test during heating/