Über die Autorinnen und Autoren

The Editors Eric Dickinson has been a Professor of Food Colloids since 1992 and is the Author/coauthor of three books and over 400 research papers. he has previously been the Editor/coeditor of 11 previous books in field and is the Associate Editor of Food Hydrocolloids Martin Leser has been a Research Scientist and Project Leader at the NestlÚ Research Center since 1995. He is the author/coauthor of more than 60 research papers and book articles and the Coeditor of Section Food Colloids of Current Opinion in Colloids and Interface Science.

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Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science. Food Colloids: Self-Assembly and Material Science describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels and foams. Particular emphasis is placed on the self-assembly of surfactants and biopolymers in food. Topics include: colloid science in food nutrition and the relationship of texture to sensory perception of food materials. It also discusses the exploitation of surfactant mesophases for nanoscale encapsulation, the interfacial rheological properties of mixed interfaces, the dynamics and microrheology of gels and emulsions, the stability of droplets and bubbles, the effects of thermal and mechanical processing on food colloid stability and the electrostatic interactions of proteins with polysaccharides. This authoritative book will serve as a guide and reference to researchers in the field of food colloids.

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Food Colloids

Self-Assembly and Material Science

The Royal Society of Chemistry

Contents

Chapter 1 Food Structure for Nutrition D.G. Lemay, C.J. Dillard and J.B. German, 1, 
PART I Self-Assembly and Encapsulation, 17, 
Chapter 2 Self-Assembly in Food – A New Way to Make Nutritious Products M. Michel, H.J. Watzke, L. Sagalowicz, E. Kolodziejczyk and M.E. Leser, 19, 
Chapter 3 Structure of Self-Assembled Globular Proteins T. Nicolai, 35, 
Chapter 4 Similarities in Self-Assembly of Proteins and Surfactants: An Attempt to Bridge the Gap E. van der Linden and P. Venema, 57, 
Chapter 5 Self-Assembled Liquid Particles: How to Modulate their Internal Structure S. Guillot, A. Yaghmur, L. de Campo, S. Salentinig, L. Sagalowicz, M.E. Leser, M. Michel, H.J. Watzke and O. Glatter, 69, 
Chapter 6 Synergistic Solubilization of Mixed Nutraceuticals in Modified Discontinuous Micellar Cubic Structures R. Efrat, A. Aserin and N. Garti, 87, 
Chapter 7 Scope and Limitations of Using Wax to Encapsulate Water-Soluble Compounds M. Mellema, 103, 
Chapter 8 Self-Assembly of Starch Spherulites as Induced by Inclusion Complexation with Small Ligands B. Conde-Petit, S. Handschin, C. Heinemann and F. Escher, 117, 
PART II Biopolymer Interactions, 127, 
Chapter 9 Electrostatics in Macromolecular Solutions B. Jönsson, M. Lund and F.L.B. da Silva, 129, 
Chapter 10 Casein Interactions: Does the Chemistry Really Matter? D.S. Horne, J.A. Lucey and J.-W. Choi, 155, 
Chapter 11 Electrostatic Interactions between Lactoferrin and β-Lactoglobulin in Oil-in-Water Emulsions A. Ye and H. Singh, 167, 
Chapter 12 β-Lactoglobulin Aggregates from Heating with Charged Cosolutes: Formation, Characterization and Foaming G. Unterhaslberger, C. Schmitt, S. Shojaei-Rami and C. Sanchez, 177, 
Chapter 13 Manipulation of Adsorption Behaviour at Liquid Interfaces by Changing Protein–Polysaccharide Electrostatic Interactions R.A. Ganzevles, T. van Vliet, M.A. Cohen Stuart and H.H.J. de Jongh, 195, 
Chapter 14 Adsorption Experiments from Mixed Protein+Surfactant Solutions V.S. Alahverdjieva, D.O. Grigoriev, J.K. Ferri, V.B. Fainerman, E.V. Aksenenko, M.E. Leser, M. Michel and R. Miller, 209, 
Chapter 15 Role of Electrostatic Interactions on Molecular Self-Assembly of Protein + Phospholipid Films at the Air-Water Interface A. Lucero Caro, A.R. Mackie, A. P. Gunning, P.J. Wilde, V.J. Morris, M.R. Rodríguez Niño and J.M. Rodríguez Patino, 227, 
Chapter 16 Theoretical Study of Phase Transition Behaviour in Mixed Biopolymer + Surfactant Interfacial Layers Using the Self-Consistent-Field Approach R. Ettelaie, E. Dickinson, L. Cao and L.A. Pugnaloni, 245, 
Chapter 17 Interactions during the Acidification of Native and Heated Milks Studied by Diffusing Wave Spectroscopy M. Alexander, L. Donato and D.G. Dalgleish, 257, 
Chapter 18 Computer Simulation of the Pre-heating, Gelation and Rheology of Acid Skim Milk Systems J.H.J. van Opheusden, 269, 
Chapter 19 Xanthan Gum in Skim Milk: Designing Structure into Acid Milk Gels P.-A. Aichinger, M.-L. Dillmann, S. Rami-Shojaei, A. Paterson, M. Michel and D.S. Horne, 289, 
PART III Particles, Droplets and Bubbles, 303, 
Chapter 20 Particle Tracking as a Probe of Microrheology in Food Colloids E. Dickinson, B.S. Murray and T. Moschakis, 305, 
Chapter 21 Optical Microrheology of Gelling Biopolymer Solutions Based on Diffusing Wave Spectroscopy F. Cardinaux, H. Bissig, P. Schurtenberger and F. Scheffold, 319, 
Chapter 22 Gel and Glass Transitions in Short-range Attractive Colloidal Systems G. Foffi, N. Dorsaz and C. De Michele, 327, 
Chapter 23 Shape and Interfacial Viscoelastic Response of Emulsion Droplets in Shear Flow P. Erni, V. Herle, E.J. Windhab and P. Fischer, 343, 
Chapter 24 Enhancement of Stability of Bubbles to Disproportionation Using Hydrophilic Silica Particles Mixed with Surfactants or Proteins T. Kostakis, R. Ettelaie and B.S. Murray, 357, 
Chapter 25 Coalescence of Expanding Bubbles: Effects of Protein Type and Included Oil Droplets B.S. Murray, A. Cox, E. Dickinson, P.V. Nelson and Y. Wang, 369, 
PART IV Emulsions, 383, 
Chapter 26 Role of Protein-Stabilized Interfaces on the Microstructure and Rheology of Oil-in-Water Emulsions P.J. Wilde, A.R. Mackie, M.J. Ridout, F.A. Husband, G.K. Moates and M.M. Robins, 385, 
Chapter 27 Crystallization in Monodisperse Emulsions with Particles in Size Range 20-200 nm M.J.W. Povey, T.S. Awad, R. Huo and Y. Ding, 399, 
Chapter 28 Instant Emulsions T. Foster, A. Russell, D. Farrer, M. Golding, R. Finlayson, A. Thomas, D. Jarvis and E. Pelan, 413, 
Chapter 29 Flavour Binding by Solid and Liquid Emulsion Droplets S. Ghosh, D.G. Peterson and J.N. Coupland, 423, 
Chapter 30 Adsorption of Macromolecules at Oil-Water Interfaces during Emulsification L. Nilsson, P. Osmark, M. Leeman, C. Fernandez, K.-G. Wahlund and B. Bergenstahl, 433, 
PART V Texture, Rheology and Sensory Perception, 449, 
Chapter 31 Tribology as a Tool to Study Emulsion Behaviour in the Mouth D.M. Dresselhuis, E.H.A. de Hoog, M.A. Cohen Stuart and G.A. van Aken, 451, 
Chapter 32 Saliva-Induced Emulsion Flocculation: Role of Droplet Charge E. Silletti, M.H. Vingerhoeds, W. Norde and G.A. van Aken, 463, 
Chapter 33 Surface Topography of Heat-Set Whey Protein Gels: Effects of Added Salt and Xanthan Gum J. Chen, E. Dickinson, T. Moschakis and K. Nayebzadeh, 473, 
Chapter 34 Mechanisms Determining Crispness and its Retention in Foods with a Dry Crust T. van Vliet, J. Visser, W. Lichtendonk and H. Luyten, 485, 
Subject Index, 503,