ABSTRACT
Introduction ........................................................................................................ 251
Spreading and Adsorption at Equilibrium.................................................... 254
Dynamics of Adsorption .................................................................................. 257
Film Structural Characteristics ........................................................................ 258
Reflectivity and Viscoelastic Properties of LMWE (Monoglycerides) ...... 261
Long-Term Relaxation Phenomena in Protein and LMWE Monolayers.. 263
Spreading and Adsorption of Protein and LMWE Mixed Films at
Equilibrium..................................................................................................... 265
Surface Tension of Protein þ Oil-Soluble LMWE................................. 265
Surface Tension of Protein þWater-Soluble LMWE............................ 265
Structural and Topographical Characteristics of Protein-LMWE Mixed
Films ................................................................................................................ 266
Long-Term Relaxation Phenomena in Protein-LMWE Mixed Films....... 267
Dilatational Characteristics of Protein-LMWE Mixed Films .................... 267
Surface Shear Characteristics of Protein-LMWE Mixed Monolayers...... 268
Protein-LMWE Mixed Films (Orogenic Mechanism)................................. 270
Acknowledgments ............................................................................................. 271
References ........................................................................................................... 271
Many natural and processed foods consist of dispersions or have been in a
dispersed state at some time during their formation. Most of these food
dispersions are emulsions and foams. These dispersions include traditional
food formulations (such as bakery, confectionery or meat products, ice
cream, dressings, etc.) or new formulations (low fat and instant foods, high-
or low-alcohol food formulations, functional foods, etc.). Thus, the analysis
of food colloids is of practical importance.
