Publisher Summary This chapter describes the process of the gelation of proteins. Gelation
is a phenomenon; therefore, its definition and that of its product, a gel, is dependent on the …

Preamble by Philip E. Nelson, 2007 World Food Prize Laureate; Professor Emeritus, Food
Science Dept., Purdue Univ. Just as society has evolved over time, our food system has also …

Comminuted meat systems represent a complex matrix of constituent interactions where
physical and chemical properties of constituents determine the ultimate stability of the product. …

We have demonstrated a method of fabricating pure starch fibers with an average diameter
in the order of micrometers. In the present study, correlation between the rheological …

Many efforts to spin starch fibers are reported in the patent and research literature. All
reported spinning methods are dependent upon addition of non-starch components, eg other …

The optimal fermentation temperature, pH, and Bacto-casitone (Difco Laboratories, Detroit,
Mich.) concentration for production of exopolysaccharide by Lactobacillus delbrueckii subsp.…

Two cultivated (P. ostreatus and L. edodes) and five wild (L. sulphureus, A. campestris, T.
clypeatus, T. microcarpus and T. letestui) edible mushrooms were analyzed for their …

The texture of gelatin:high-methoxyl pectin gummy gels was quantified by instrumental and
sensory techniques and their microstrucuture examined by light and transmission electron …

The formation of amylose, amylopectin, and high amylose maize starch inclusion complexes
with ascorbyl palmitate, retinyl palmitate, and phytosterol esters was evaluated. Amylose …

The diameter of the starch fibers produced by electrospinning is a key parameter for most
potential applications. In this study, a quantitative relationship between fiber diameter and …