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179

Index

J. N. Coupland, An Introduction to the Physical Chemistry of Food, Food Science Text Series, DOI 10.1007/978-1-4939-0761-8, © Springer Science+Business Media New York 2014

Symbolsζ-potential, 140, 142χ-parameter, 111, 118

AActivity, 13, 16, 20, 29Adams, G., 139Aggregation, 48, 114, 115, 137, 149, 173

destabilization due to, 150–153Allen, M.P., 40Amorphous phase, 90, 103Anema, S.G., 46, 47Arnold, G., 155Arrhenius equation, 45, 50Asymmetric units, 89Atkins, P., 17, 40, 50, 68Avery, H.E., 50Avrami equation, 96, 97Azanha, A., 15

BBasaran, T.K., 21BeMiller, J.N., 130Bergenståhl, B., 77Bergfeldt, K., 130Berg, J.C., 86, 157Binodal phase separation, 66, 67Blond, G., 105Bohlin, L., 169Boiling, 7, 52, 53, 57, 159Boltzmann distribution, 4–7, 24, 39, 41, 42, 47, 50, 141Bonds, 19, 22

chemical, 22covalent, 22, 24, 25ionic, 23

Bourne, M., 174Bromberg, S., 17, 40, 50, 68, 86, 118, 129Bruno, T.J., 23, 24, 31

CCalorimetry

differential scanning, 59, 95of starch, 8–10

Capillary condensation, 83Capillary rise, 82

computing of, 82schematic illustration of, 82

Catalysis, 48Catalyst See also Catalysis, 48Champion, D., 105Chanamai, R., 146, 149Chemical potential, 10, 11, 16

calculation of, 12in crystal phase, 92in gas phase, 81of ethyl heptanoate, 13

Chocolateeffect of lecithin on, 155effect of temperature on, 101, 102fat type in See also Cocoa butter, 101

Chocolate See chemical potential of, 11Chumpitaz, L.D.A., 70Clark, A.H., 174Coalescence, 150, 152

formation of, 152of fluid droplets, 153particle aggregation by, 150

Cocoa butterchemical structure of, 101effect of temperature on, 59, 102polymorphic forms of, 101

Coleman, M., 129Colloidal forces

depletion, 145, 146, 147DLVO, 143electrostatic, 140–144hydrophobic, 147measurement, 156steric, 144, 145

180 Index

Van der Waals, 139, 140Contact angle, 71–73, 77, 82Coordination number, 38, 60, 62, 73, 81, 161Côté, A.S., 40Coulomb’s law, 28, 31, 138Coupland, J.N., 21, 95, 136, 142Creaming, 137, 146, 148–150Creep, 165, 168Crystal embryo, 82, 93, 94Crystal growth, 96–98Crystal lattice, 29, 63, 90

Bravais lattices, 90

DDamodaran, S., 130Debye screening, 141De Paula, J., 17, 40, 50, 68Dhami, R., 126Dickinson, E., 75, 86, 130, 149, 157, 174Diffusion, 11, 16, 20, 21, 67, 72, 97, 100, 102, 103,

111, 151Dill, K.A., 17, 40, 50, 68, 86, 118, 129Dipole, 30–33, 139Douglas, J.F., 161Durance, T.D., 115

EElastic modulus

complex, 167measurement, 163, 165shear, 80, 165surface, 79, 80Young’s, 163, 165

Electrical double layer, 140Electronegativity, 23Emulsion, 70, 76, 77, 80, 95, 119, 131, 132, 144, 147,

149, 151Energy, 2, 3, 5, 6Enthalpy, 7–9, 16, 47, 53, 57, 58, 87, 93, 98, 101, 111,

117, 119Entropy, 1, 3, 4, 6, 9, 11, 16, 22, 35, 53, 54

of mixing, 57, 61, 62Esteban, B., 70Evans, D.F., 68, 86, 129, 157Eyring equation, 47

FFaria, J., 15Fennema, O.R., 40Feynman, R.P., 4, 19Fisher-Turnbull equation, 91Flocculation, 146, 149–151, 153Flory-Huggins equation, 118Foam, 7, 44, 79, 82, 131–133, 148, 153Foegeding, E.A., 174Fractal dimension, 136, 137Fracture, 155, 159, 162, 164, 165, 170, 172Francis, M.J., 147

Freezing, 10, 11, 52, 98Funami, T., 126

GGaonkar, A.G., 70Gel, 115, 119–121

particle, 154, 170polymer, 161, 170

Ghanbarzadeh, B., 72Ghosh, S., 11Gibbs free energy, 9–11, 47, 93Gibbs isotherm, 77, 79Gibbs-Marangoni effect, 151Glassy state, 21, 103, 104Goral, M., 60Grosberg, A.Y., 129Gulati, N., 147

HHagiwara, T., 100Hammes, G.G., 17Hartel, R.W., 59, 68, 90, 100, 103, 105Haynes, W.M., 23, 24, 31Haynie, D.T., 17Henderson–Hasselbalch equation, 36Herrera, M.L., 91, 92, 97Hildebrand equation, 58, 59Huber, K.C., 130Hunter, R.J., 157Hydrophobic, 33, 35, 36, 40, 71, 72, 74, 75, 113–115,

144, 147, 171

IIce cream, 51, 70, 77, 87, 105, 132, 148, 153Inaba, H., 70Intermolecular interactions

electrostatic, 32, 34, 35hydrogen bonds, 35steric, 34Van der Waals, 32–34

Internal energy, 7–9, 39, 62, 85Isoelectric point, 79, 108, 119Isomass rounding, 99, 100Israelachvili, J., 139

JJasper, J., 70Johansson, D., 77Jones, F.T., 55Jungwirth, P., 70

KKavanagh, G., 174Khokhlov, A.R., 129Kontogiorgos, V., 56Koocheki, A., 129Krieger-Dougherty relation, 154Kring, V., 70

181Index

LLabuza, P.S., 104Labuza, T.P., 104Laplace pressure, 80, 133, 153Lattice model, 60, 61, 73, 74, 117Lecithin, 74, 77, 131, 155Le Meste, M., 105Lennard-Jones potential, 37, 38, 61Levine, H., 105Lide, D.R., 23, 24, 31Lindan, P.J., 40Lineweaver-Burke plot, 49Lutton, E.S., 101Lysozyme, 112–115

MMacedo, E.A., 55Macosko, C.W., 130, 157Mączyński, A., 60Makki, F., 115Malhotra, A., 142Mark-Houwink equation, 125, 126McClements, D.J., 21, 40, 86, 139, 146, 149, 157Mckenna, A.B., 46, 47Moisture sorption, 14, 15, 83Molecular dynamics simulation, 39Monte Carlo simulation, 39Morris, E.R., 130Mullen, J.W., 105

NNagano, T., 173Naresh, M.D., 113Needham, T.E., Jr., 36, 37Nilsson, S., 130Niño, M.R.R., 77, 79Nishinari, K., 173Nordmark, T., 121Nucleation, 67, 84, 87, 90–94

homogenous, 82

OOstwald- de Waele equation, 128Ostwald ripening, 83, 98, 100, 148Overrun, 132

PPainter, P.C., 129Particle size, 133–136, 149, 154Partition coefficient, 12Pashley, R.M., 147Patino, J.M.R., 77Peres, A.M., 55Phase angle, 169Phase diagram, 58, 60, 65, 67, 87, 98, 121

multicomponent, 54–56single component, 51, 53, 54

Pickering stabilization, 75

Picuell, L., 130Polarization, 23, 29Polymer conformation, 111, 129Polymer structure

primary, 108, 110, 113, 114, 116, 117quaternary, 114secondary, 114tertiary, 113, 114

Polymorphism, 100, 101Polysaccharide, 107–109

molecules. shape of, 116, 117Protein, 70, 72, 74–77, 79

denaturation, 115Puglisi, J.D., 17, 50

RRaghavan, S.R., 161Random coil, 111–113, 124, 125Rate constant, 41–43, 45, 46, 50Reaction order, 42–45Rees, D.A., 130Reid, D.S., 40Rodríguez Patino, J.M., 79, 80Ross-Murphy, S., 174Ross-Murphy, S.B., 174Roudaut, G., 105Rousset, P., 101Rubbery state, 103, 104Russel, W.W., 157Ryan-Stoneham, T., 43, 45

SSagan, D., 17Sá, M., 14Sanchez, C.C., 79Sato, K., 70Sauer, K., 17, 50Saville, D.A., 157Schneider, E.D., 17Schowalter, W.R., 157Sedimentation See Creaming, 137Shaw, D.J., 70Simato, D., 105Slade, L., 105Smith, W., 40Smoluchowski equation, 151Sol, 131Solubility, 51, 54, 58, 59, 65

of amino acids, 37Solutions, 12–14Solvent quality, 116, 126Sorption, 76, 77Specific heat, 8, 34Spinodal phase separation, 66Starch

calorimetry of, 8–10granule, 87

Stigter, D., 17, 40, 50, 68, 86, 118, 129Stokes-Einstein equation, 124, 153

182 Index

Stoklosa, A.M., 83Strain, 123, 128Stress, 123, 126, 128Surface area, 7, 49, 70, 72, 73, 76, 78–80, 93, 123,

134, 149Surface energy, 70, 82, 84, 94Surface pressure, 79, 80Surface tension, 71, 73, 76, 78, 80, 82, 155

molecular basis of, 73, 74Surfactant, 74–76, 79, 85

TTalbot, G., 40Tangsuphoom, N., 95Tie-line, 54Tildesley, D.J., 40Tinoco, I., 17, 50Tobias, D.J., 70Tong, C.H., 43, 45Tosh, S.M., 56

UUnit cell, 90, 98

VValency

fixed, 22Van der Linden, E., 174Van Vliet, T., 172Viscoelasticity, 171

Viscositydefining, 121–124intrinsic, 124–126measurement, 124Newtonian, 123non-Newtonian, 126, 128, 129of dilute polymer solution, 124, 125specific, 126

Volume fraction, 132–134, 149, 151, 153, 154Vonnegut, K., 88

WWalstra, P., 17, 29, 40, 50, 86, 105, 130, 139, 157Wang, J.C., 17, 50Water, 21, 24, 28, 30, 31

bonding in, 34–36Water activity, 13–15, 83, 116Wennerström, H., 68, 86, 129, 157Wetting angle See Contact angle, 71Wilhelmy plate, 72Wille, R.L., 101Wiśniewska-Gocłowska, B., 60Wolf, W., 14Wood, P.J., 56

YYoung, F.E., 55Yucel, U., 136

ZZhou, Y., 59Ziegler, G., 121