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Food Colloids

Fundamentals of Formulation

The Royal Society of Chemistry

Contents

New Techniques, 
Surface Quasi-Elastic Light Scattering: A Probe of Interfacial Rheology I. Hopkinson, 3, 
Scratching the Surface: Imaging Interfacial Structure using Atomic Force Microscopy A. R. Mackie, A. P. Gunning, P. J. Wilde, and V. J. Morris, 13, 
Application of Brewster Angle Microscopy to the Analysis of Proteins and Lipids at the Air-Water Interface J. M. Rodríguez Patino, C. Carrera Sánchez, M.R. Rodríguez Niño, and M. C. Fernández, 22, 
Dynamic Interactions between Adsorbed Protein Layers from Colloidal Particle Scattering in Shear Flow E. Dickinson, B. S. Murray, M. Whittle, and J. Chen, 36, 
Emulsions, Dispersions and Foams, 
Foams and Antifoams P. R. Garrett, 55, 
Stability of Oil-in-Water Emulsions Containing Protein I. B. Ivanov, E. S. Basheva, T.D. Gurkov, A. D. Hadjiiski, L. N. Arnaudov, N. D. Vassileva, S. S. Tcholakova, and B. E. Campbell, 73, 
Stabilization of Emulsion Films and Emulsions by Surfactant-Polyelectrolyte Complexes V. G. Babak, 91, 
Colloidal Dispersions Based on Solid Lipids K. Westesen, M. Drechsler, and H. Bunjes, 103, 
Coalescence Processes in Emulsions T. Danner and H. Schubert, 116, 
Mechanisms of Coalescence in Highly Concentrated Protein-Stabilized Emulsions G. A. van Aken and T. van Viet, 125, 
Water-in-Oil-in-Water Multiple Emulsions Stabilized by Polymeric and Natural Emulsifiers M. Akhtar and E. Dickinson, 133, 
Creaming and Rheology of Oil-in-Water Emulsions M. Robins, P. Manoj, D. Hibberd, A. Watson, and A. Fillery-Travis, 144, 
Crystallization in Food Emulsions M. J. W. Povey, S. A. Hindle, and K. W. Smith, 152, 
Interfacial Properties, 
Molecular Basis of Protein Adsorption at Fluid–Fluid Interfaces S. Damodaran and C. S. Rao, 165, 
Dilational and Shear Rheology of Protein Layers at the Water–Air Interface T. D. Gurkov, J. T. Petkov, B. Campbell, and R. P. Borwankar, 181, 
Dilational Viscoelasticity of Spread and Adsorbed Polymer Films B. A. Noskov, A. V. Akientiev, D. A. Alexandrov, G. Loglio, and R. Miller, 191, 
Influence of Lipids on Interfacial Dilatational Behaviour of Adsorbed β-Lactoglobulin Layers R. Wüstneck, B. Moser, V.V. Karageorgieva, G. Muschiolik, and K. Brehmer, 198, 
Theory of Protein Penetration into Two-Dimensional Aggregating Lipid Monolayers V. B. Fainerman, R. Miller, and D. Vollhardt, 210, 
Surface Rheological Properties of Soy Glycinin: Gel Layer Formation and Conformational Aspects M. Bos, A. Martin, J. Bikker, and T. van Vliet, 223, 
Effect of Starch Components and Derivatives on the Surface Behaviour of a Mixture of Protein and Small-Molecule Surfactants M.G. Semenova, M.S. Myasoedova, and A. S. Antipova, 233, 
Protein Structure and Interactions, 
Effects of Agitation on Proteins P. Walstra, 245, 
Spectroscopic Investigation of Proteins at Oil-Water Interfaces G. R. Burnett, F. A. Husband, P. J. Wilde, N. Wellner, and P. S. Belton, 255, 
Functional Properties of Peptides Derived from Wheat Storage Proteins by Limited Enzymatic Hydrolysis and Ultrafiltration C. Larré, B. Huchet, S. Bérot, and Y. Popineau, 262, 
Effects of Sugars in Protecting the Functional Properties of Dried Proteins B. S. Murray, H.-J. Liang, S. Bone, and E. C. Lopéz-Díez, 272, 
Binding Properties of Vanillin to Whey Proteins: Effect on Protein Conformational Stability and Foaming Properties P. Relkin and J. Vermersh, 282, 
Complex Formation of Faba Bean Legumin with Chitosan: Surface Activity and Emulsion Properties of Complexes I. G. Plashchina, T. A. Mrachkovskaya, A. N. Danilenko, G. O. Kozhevnikov, M. Yu. Starodubrovskaya, E. E. Braudo, and K. D. Schwenke, 293, 
Effect of Polysaccharides on Colloidal Stability in Dairy Systems J.-L. Doublier, S. Bourriot, and C. Garnier, 304, 
Influence of High Pressure Processing on Protein-Polysaccharide Interactions in Emulsions V. B. Galazka, E. Dickinson, and D. A. Ledward, 315, 
Structural Modification of β-Lactoglobulin as Induced by Complex Coacervation with Acacia Gum C. Schmitt, C. Sanchez, S. Despond, D. Renard, P. Robert, and J. Hardy, 323, 
Effect of Heat and Shear on β-Lactoglobulin-Acacia Gum Complex Coacervation C. Sanchez, S. Despond, C. Schmitt, and J. Hardy, 332, 
Aggregation and Gelation, 
Factors Influencing Acid-Induced Gelation of Skim Milk D. S. Horne, 345, 
Enzymic Crosslinking for Producing Casein Gels C. Schorsch, M.G. Jones, and I. T. Norton, 352, 
Aggregation and Gelation of Whey Proteins: Specific Effect of Divalent Cations? S. P. F. M. Roefs and H.A. Peppelman, 358, 
Effect of Emulsifiers on the Aggregation of β-Lactoglobulin M. Langton and A.-M. Hermansson, 369, 
Bulk and Interfacial Sol–Gel Transitions in Systems Containing Gelatin V. N. Izmailova, G. P. Yampolskaya, S. M. Levachev, S. R. Derkatch, Z. D. Tulovskaya, and N.G. Voronko, 376, 
Protein-Based Emulsion Gels: Effects of Interfacial Properties and Temperature J. Chen, E. Dickinson, H. S. Lee, and W. P. Lee, 384, 
Mixed Biopolymer Gel Systems of β-Lactoglobulin and Non-Gelling Gums R. Baeza and A. M. R. Pilosof, 392, 
Stability and Gelation of Carrageenan + Skim Milk Mixtures: Influence of Temperature and Carrageenan Type V. Langendorff, G. Cuvelier, C. Michon, B. Launay, A. Parker, and C. G. de Kruif, 404, 
Subject Index, 413,