Downloaded by 80.82.77.83 on May 26, 2018 | https://pubs.acs.org Publication Date: November 19, 1996 | doi: 10.1021/bk-1996-0650.ix001
Author Index Adachi, M., 257 Anema, SkelteG.,281 Aoki, Takayoshi, 230 Arntfield, Susan D., 82 Boland, Mike J., 281 Catignani, George L., 166 Chu, B., 61 Cooke, P. H., 61 Creamer, Lawrence K., 113,281 Dickinson, Eric, 197 Farrell, H. M., Jr., 61 Galazka, V. B., 178 Gezimati, Jacquiline, 113 Gidamis, A. B., 257 Groves, M. L., 61 Hill, Jeremy P., 281 Hoagland, P. D., 61,145 Huang, Xiaolin L., 166 Kato, Akio, 243 King, G., 61 Kumosinski, T. F., 61 Ledward, D. A., 178 Li-Chan, Eunice C. Y., 15 Lowe, Ruth, 281 Maki, S., 243 Maruyama, N., 257 Matsudomi, N., 93 McHugh, Tara Habig, 134
Mikami, B., 257 Mine, Yoshinori, 104 Motion, Rose L., 281 Motoki, Masao, 271 Nakamura, S., 243 Nio, Noriki, 271 Oldfield, D. J., 50 Oshita, T., 93 Otter, Don E., 281 Paterson, Geoff R., 281 Pearce, K. N., 50 Saito, M., 156 Seguro, Katsuya, 271 Semenova, M. G., 37 Shimizu, M., 156 Singh, Harjinder, 50,113 Smith, D. M., 124 Smyth, A. B., 124 Swaisgood, Harold E., 166 Takasaki, H., 243 Takenaka, Y., 257 Taylor, M. W., 50 Thresher, Wayne C , 281 Tolstoguzov, Vladimir, 2 Utsumi, S., 257 Vojdani, Fakhrieh, 210 Wang, S. F., 124 Whitaker, John R., 210
Affiliation Index Agricultural Research Service, 61,134,145 Ajinomoto Company, Inc., 271 Kagoshima University, 230 Kyoto University, 257 Massey University, 50,113 Michigan State University, 124 Ministry of Agriculture, Forestry and Fisheries (Japan), 156
Nestle Research Centre, 2 New Zealand Dairy Research Institute, 50,113,281 North Carolina State University, 166 Russian Academy of Science, 37 State University of New York at Stony Brook, 61 University of British Columbia, 15,243
295
Parris et al.; Macromolecular Interactions in Food Technology ACS Symposium Series; American Chemical Society: Washington, DC, 1996.
296
MACROMOLECULAR INTERACTIONS IN FOOD TECHNOLOGY
University of California—Davis, 210 University of Guelph, 104 University of Leeds, 197 University of Manitoba, 82
University of Reading, 178 University of Tokyo, 156 U.S. Department of Agriculture, 61,134,145 Yamaguchi University, 93,243
Subject Index
Downloaded by 80.82.77.83 on May 26, 2018 | https://pubs.acs.org Publication Date: November 19, 1996 | doi: 10.1021/bk-1996-0650.ix001
B Actin, role in gelation properties of myosin, 130-132 Activation energy, use for P-lactoglobulin denaturation kinetic analysis in skim milk, 50-59 Active filler, description, 10 Aggregation bovine P-lactoglobulin, a-lactalbumin, and serum albumin experimental description, 114 gel stiffness development, 121,123 gelation of protein mixtures, 114-115,121 molecular events occurring during heating and gelations, 121,122/ nativelike concentrations, 116,117/,119 protein aggregate formation prior to gel formation, 116,119,121 relationship between storage modulus and protein aggregate formation, 119,120/,121 sodium dodecyl sulfate-monomeric protein concentrations, 116,118/, 119 myosin, 127-130,131/ Albumin, aggregation and gelation, 113-123 Amphiphilic a-helixes, presence in proteins, 157-162 Antimicrobial activity, lysozymepolysaccharide conjugates, 246,248,249/ Aqueous medium composition, role in determining character of biopolymerbiopolymer interactions in multicomponent aqueous solutions modeling food systems, 45,47-48
Bilayers, role of macromolecular interactions in permeability, 141 Bioavailability, cross-linked proteins, 275-278 Biopolymer-biopolymer interactions in multicomponent aqueous solutions modeling food systems, factors determining character, 37-48 Biopolymer compatibility, influencing factors, 4-5 Biopolymer conformation, role in determining character of biopolymerbiopolymer interactions in multicomponent aqueous solutions modeling food systems, 39-43 Biopolymer functionality, incompatibility effect, 9-10 Biopolymer interactions in emulsion systems experimental description, 198 influencing factors, 198 repulsive droplet-polysaccharide interactions, 198-203 weakly attractive droplet-polysaccharide interactions, 202-206 role in shelf life and texture of food products, 197 Biopolymer structure, role in determining character of biopolymer-biopolymer interactions in multicomponent aqueous solutions modeling food systems, 39-46 Bovine serum albumin presence in proteins, 159 role in emulsion systems, 197-206
Parris et al.; Macromolecular Interactions in Food Technology ACS Symposium Series; American Chemical Society: Washington, DC, 1996.
