Biopolymers in Food Colloids: Thermodynamics and Molecular Interactions

PrefaceAcknowledgementsTRENDS AND DEVELOPMENTSSignificance of Biopolymer Interactions in Context of Nanoscience and NanotechnologyBibliographyApplications of Biopolymers for Micro- and Nano-encapsulation of Bioactive Food IngredientsBioactive food ingredientsEncapsulation processes and delivery systemsBiopolymer-based delivery vehicle ingredientsConcluding remarkBibliographyThe Thermodynamic Approach: Its Importance for Understanding and Manipulating the Molecular Interactions of BiopolymersTwo-component solutions: biopolymer + solvent Three-component solutions: biopolymer1 + biopolymer2 + solventFood colloids stabilized by biopolymers Concluding remark Bibliography BIOPOLYMER INTERACTIONS IN THE BULK AND AT THE INTERFACEEnergy and Character of Main Types of Biopolymer InteractionsVan der Waals interactions Electrostatic interactionsIon bridging Hydrogen bondingHydrophobic interactionsExcluded volume ('steric') interactions Solvation, structural and depletion forces Covalent bonding Concluding remarks BibliographyPhysico-Chemical Characterization of Biopolymers in Solution in Terms of ThermodynamicParametersBasic thermodynamic functions and parameters Experimental techniques for determining thermodynamic quantities of biopolymer interactions in solutionBibliographyBIOPOLYMER INTERACTIONS IN THE BULK AQUEOUS MEDIUM OF FOOD COLLOIDSSelf-Assembly of Food Biopolymers for the Development of Health-Promoting Properties of Food ColloidsSelf-assembly due to specific kinds of biopolymer interactionsSurfactant-based self-assembly of proteins Surfactant-based self-assembly of polysaccharides Manipulation of food colloid properties through biopolymer self-assemblyConcluding remark BibliographyEffects of Interactions between Different Biopolymers on the Properties of Food ColloidsImpact of physical interactions between biopolymers on structure and stability.

Of colloidal systemsThermodynamically unfavourable interactions between biopolymers in the bulkThermodynamically favourable interactions between biopolymers in the bulkConcluding remarksBibliographyBIOPOLYMER INTERACTIONS AT THE INTERFACES IN FOOD COLLOIDSIntroduction to Part FourBibliographyBiopolymer Interactions in Adsorbed Layers: Relationship to Properties of Food ColloidsProteinprotein interactions in adsorbed layersProteins + surfactants at interfacesProteins + polysaccharides at interfaces Particles at the interface of a phase-separated mixed biopolymer systemEnzymatic hydrolysis in the presence of biopolymer adsorbed layersConcluding remarks BibliographyIndex.

Preface -- Acknowledgements -- Part One -- Trends and developments -- Chapter One: Significance of Biopolymer Interactions in Context of Nanoscience and Nanotechnology -- Bibliography -- Chapter Two: Applications of Biopolymers for Micro- and Nano-encapsulation of Bioactive Food Ingredients -- 1. Bioactive Food Ingredients -- 2. Encapsulation Processes and Delivery Systems -- 3. Biopolymer-Based Delivery Vehicle Ingredients -- 3.1. Protein Gels and Gel Particles -- 3.2. Biopolymers as Emulsifying Wall Material for Encapsulation -- 3.3. Mixtures and Complexes of Proteins with Polysaccharides as Delivery Vehicles -- 3.4. Food-grade Self-assembled Biopolymer Particles -- Concluding remark -- Bibliography -- Chapter Three: The Thermodynamic Approach: Its Importance for Understanding and Manipulating the MolecularInteractions of Biopolymers -- 1. Two-Component Solutions: Biopolymer + Solvent -- 2. Three-Component Solutions: Biopolymer1 + biopolymer2 + solvent -- 3. Food Colloids Stabilized by Biopolymers -- 3.1. Surface Behaviour of Biopolymers -- 3.2. Interactions Between Colloidal Particles Covered by Biopolymer -- Concluding remark -- Bibliography -- Part Two -- Biopolymer Interacti…