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Hydrophobic Interactions in Food Systems

quantitative approach to the study of hydrophobic interactions in food systems. The first part of this monograph reviews the current knowledge on the;

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Ingredient Interactions

Understanding interactions among food ingredients is critical to optimizing their performance and ac;...

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Multitrophic Level Interactions

The multitrophic level approach to ecology addresses the complexity of food webs much more realistic;...

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Multitrophic Level Interactions

The multitrophic level approach to ecology addresses the complexity of food webs much more realistic;...

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Surface Activity of Proteins

attachment of hydrophobic groups...shows how to augment ionic charges...explains deamidation and phosphorylation...elucidates the formation;

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Food Colloids

Food Colloids: Interactions, Microstructure and Processing describes the principles and practice und;...

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Ionic Interactions in Natural and Synthetic Macromolecules

of functional biological systems and synthetic analogs. The contribution of electrostatic and hydrophobic interaction to the stability of proteins and;

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The Properties of Water and their Role in Colloidal and Biological Systems

, measure and calculate the driving force of the hydrophobic attraction between such materials (the "hydrophobic effect"), when immersed in water;

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Energetics & Percolation Properties of Hydrophobic Nanoporous Media

of nanoporous media. This book reviews research on hydrophobic nanoporous media.;

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Economic Interactions of Pastoral Lowland and Highland Systems and Implications for Sustainable Livelihoods

In Ethiopia, pastoralists reside in semi-arid and arid lowlands. The long established multifaceted i;...

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Russia's Food Revolution

This book analyzes the food revolution that has occurred in Russia since the late 1980s, documenting;...

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Food Colloids, Biopolymers and Materials

Food scientists aim to control the taste and texture of existing food products and to formulate new ;...

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Plant-Provided Food for Carnivorous Insects

Plants provide insects with a range of specific foods, such as nectar, pollen and food bodies. In ex;...

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Water In Biological And Chemical Processes

. The overview of the behaviour of water in chemical systems discusses hydrophilic, hydrophobic and amphiphilic effects, as well as the;

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Sonochemistry

synthesis of various nano-structured materials, ultrasound irradiation in pinacol coupling of carbonyl compounds, ultrasound and hydrophobic;

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Milk Proteins

Understanding of the interactions of milk proteins in complex food systems continues to progress, re;...

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Handbook of Food-Drug Interactions

With contributions from the fields of pharmacy, dietetics, and medicine, Handbook of Food-Drug Inter;...

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Below-ground Interactions in Tropical Agroecosystems

This book provides a synthesis of plant-soil-plant interactions in agroforestry, intercropping and g;...

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Plant-Provided Food for Carnivorous Insects

Plants provide insects with a range of specific foods, such as nectar, pollen and food bodies. In ex;...

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Handbook of Food-Drug Interactions

With contributions from the fields of pharmacy, dietetics, and medicine, Handbook of Food-Drug Inter;...

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The African Food System and Its Interactions with Human Health and Nutrition

Hunger, malnutrition, poor health, and deficient food systems are widespread in Sub-Saharan Africa. ;...

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Food Proteins and Peptides

A multidisciplinary resource, Food Proteins and Peptides: Chemistry, Functionality, Interactions, an;...

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Non-covalent Interactions in the Synthesis and Design of New Compounds

interactions, hydrophobic effects and van der Waals forces in the synthesis of organic and inorganic compounds, as well as in design of new crystals;

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Man-Made Closed Ecological Systems

Man-Made Closed Ecological Systems explores the interactions between humans, microorganisms, and pla;...

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The Protein Folding Problem and Its Solutions

interactions and hydrophilic forces, rather than the hydrophobic effects, for the stability of the native structure of proteins, as well for the speed;

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The Protein Folding Problem and Its Solutions

interactions and hydrophilic forces, rather than the hydrophobic effects, for the stability of the native structure of proteins, as well for the speed;

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Fennema'S Food Chemistry

This latest edition of the most internationally respected reference in food chemistry for more than ;...

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