Buch, Englisch, 497 Seiten, Format (B × H): 165 mm x 234 mm, Gewicht: 900 g
Buch, Englisch, 497 Seiten, Format (B × H): 165 mm x 234 mm, Gewicht: 900 g
ISBN: 978-0-444-82944-3
Verlag: Elsevier Science & Technology
Features of this book:
. Reflects the state-of-the-art research and application of protein interfacial layers rather than a snapshot of only some recent developments.
. Emphasis is placed on experimental details as well as recent theoretical developments.
. New experimental techniques applied to protein interfacial layers are described, such as FRAP or ADSA, or rheological methods to determine the mechanical behaviour of protein-modified interfaces.
. A large number of practical applications, ranging from emulsions relevant in food technology for medical problems such as lung surfactants, to the characterisation of foams intrinsic to beer and champagne production.
The book will be of interest to research and university institutes dedicated to interfacial studies in chemistry, biology, pharmacy, medicine and food engineering. Industrial departments for research and technology in food industry, pharmacy, medicine and brewery research will also find this volume of value.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
1. Proteins: some principles of classification and structure (K. Schwenke). 2. Adsorption and interfacial tension isotherms for proteins (V.B. Fainerman, R. Miller). 3. Properties of protein interfacial layers at liquid-fluid interfaces (V.N. Izmailowa, G.P. Yampolskaya). 4. Reversibility of protein adsorption (F. MacRitchie). 5. Interfacial rheology of mixed food protein and surfactant adsorption layers with respect to emulsion and foam stability (B.S. Murray). 6. Relation between surface rheology and foaming behaviour of aqueous protein solutions (A. Prins, M.A. Bos, F.J.G. Boerboom, H.K.A.I. van Kalsbeek). 7. Mobility of adsorbed protein molecules as studied by fluorescence recovery after photobleaching (FRAP) (D.C. Clark, P.J. Wilde). 8. Interfacial tensions of protein solutions using axisymmetric drop shape analysis (P. Chen, R. Prokop, S.S. Susnar, A.W. Neumann). 9. Surface dilational rheology of proteins adsorbed at air/water and oil/water interfaces (J. Benjamins, E.H. Lucassen-Reynders). 10. Protein-lipid interactions (T. Nylander). 11. Characterisation of gelatine-surfactant interaction and its relevance to liquid film coating (R. Wüstneck, J. Krägel). 12. Subject Index.