Advances in Food and Nutrition Research ( Volume 34 )

Publication series ：Volume 34

Author： Kinsella   John E.  

Publisher： Elsevier Science‎

Publication year： 1990

E-ISBN: 9780080567792

P-ISBN(Paperback): 9780120164349

P-ISBN(Hardback):  9780120164349

Subject： O6 Chemistry;O6-0 chemical principle and method

Language： ENG

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Description

Advances in Food and Nutrition Research

Chapter

Front Cover

pp.：  1 – 4

Advances in Food and Nutrition Research, Volume 34

pp.：  4 – 5

Copyright Page

pp.：  5 – 6

Contents

pp.：  6 – 8

Contributors to Volume 34

pp.：  8 – 10

Prefece

pp.：  10 – 14

Bernard S. Schweigert

pp.：  14 – 16

Chapter 1. Interfaces Protein Films and Foams

pp.：  16 – 96

Chapter 2. Stability of Food Emulsions: Physicochemical Role of Protein and Nonprotein Emulsifiers

pp.：  96 – 218

Chapter 3. The Gelation of Proteins

pp.：  218 – 314

Chapter 4. Thermodynamic Linkage and Nonlinear Regression Analysis: A Molecular Basis for Modeling Biomacromolecular Processes

pp.：  314 – 402

Chapter 5. Meat Mutagens

pp.：  402 – 466

Index

pp.：  466 – 480

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