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Acoustic emission from crispy/crunchy foods to link mechanical properties and sensory perception

Luyten, Hannemieke; Lichtendonk, Wim; Castro, Eva M.; Visser, Jendo; Van Vliet, Ton (Royal Society of Chemistry, 2005)
Adsorbed layers. Formation and properties of adsorbed protein films: importance of conformational stability

Stuart, Martien A. Cohen; Norde, Willem; Kleijn, Mieke; van Aken, George A. (Royal Society of Chemistry, 2005)
Aggregation and gelation of casein sub-micelles

Panouille, M.; Nicolai, T.; Benyahia, L.; Durand, D. (Royal Society of Chemistry, 2005)
Break-up and Coalescence of Bubbles in Agitated Protein Solutions at High Air Volume Fraction

Hu, B. J.; Pacek, A. W.; Nienow, A. W. (Royal Society of Chemistry, 2005)
Caseinate interactions in solution and in emulsions: effects of temperature, pH and calcium ions

Semenova, Maria G.; Belyakova, Larisa E.; Eliot, Caroline; Polikarpov, Yurii N. (Royal Society of Chemistry, 2005)
Coarsening and rheology of casein and surfactant foams

Saint-Jalmes, A.; Marze, S.; Langevin, D. (Royal Society of Chemistry, 2005)
Colloidal behaviour of food emulsions under oral conditions

van Aken, George A.; Vingerhoeds, Monique H.; de Hoog, Els H. A. (Royal Society of Chemistry, 2005)
Colloidal interactions. Stabilization of food colloids by polymers

de Kruif, C. G.; Tuinier, R. (Royal Society of Chemistry, 2005)
Computer simulation of interfacial structure and large-deformation rheology during competitive adsorption of proteins and surfactants

Pugnaloni, Luis A.; Ettelaie, Rammile (Royal Society of Chemistry, 2005)
Conformational changes of ovalbumin adsorbed at the air-water interface and properties of the interfacial film

Pezennec, Stéphane; Terriac, Emmanuel; Desbat, Bernard; Croguennec, Thomas; Beaufils, Sylvie; Renault, Anne (Royal Society of Chemistry, 2005)
Contents

Dickinson, Eric (Royal Society of Chemistry, 2005)
Critical concentration for fibrillar aggregation of bovine β-lactoglobulin

Arnaudov, Luben N.; de Vries, Renko (Royal Society of Chemistry, 2005)
Displacement of β-casein from the air-water interface by phospholipids

Caro, Ana Lucero; Niño, Ma. Rosario Rodrguez; Sánchez, Cecilio Carrera; Gunning, A. Patrick; Mackie, Alan R.; Patino, Juan M. Rodrguez (Royal Society of Chemistry, 2005)
Foams and emulsions. Disproportionation kinetics of air bubbles stabilized by food proteins and nanoparticles

Murray, Brent S.; Du, Zhiping; Ettelaie, Rammile; Kostakis, Thomas; Vallet, Julien (Royal Society of Chemistry, 2005)
Front matter

Dickinson, Eric (Royal Society of Chemistry, 2005)
Gelation of bovine serum albumin in the presence of low-methoxyl pectin: effects of Na+ and Ca2+ on rheology and microstructure

Donato, L.; Garnier, C.; Novales, B.; Doublier, J.-L. (Royal Society of Chemistry, 2005)
Gels and gelation. Rheology, structure and texture perception in food protein gels

Foegeding, E. Allen (Royal Society of Chemistry, 2005)
Gels, particle mobility, and diffusing wave spectroscopy - a cautionary tale

Horne, David S.; Hemar, Caroline; Hemar, Yacine (Royal Society of Chemistry, 2005)
Index

Dickinson, Eric (Royal Society of Chemistry, 2005)
Interactions between β-lactoglobulin and polysaccharides at the air-water interface and the influence on foam properties

Baeza, Rosa I.; Carrera Sánchez, Cecilio; Rodrguez Patino, Juan M.; Pilosof, Ana M. R. (Royal Society of Chemistry, 2005)

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