Nucleation in food colloids
نویسندگان
چکیده
منابع مشابه
Nucleation of colloids and macromolecules: does the nucleation pathway matter?
A recent description of diffusion-limited nucleation based on fluctuating hydrodynamics that extends classical nucleation theory predicts a very non-classical two-step scenario whereby nucleation is most likely to occur in spatially extended, low-amplitude density fluctuations. In this paper, it is shown how the formalism can be used to determine the maximum probability of observing any propose...
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A general theory of nucleation for colloids and macromolecules in solution is formulated within the context of fluctuating hydrodynamics. A formalism for the determination of nucleation pathways is developed and stochastic differential equations for the evolution of order parameters are given. The conditions under which the elements of classical nucleation theory are recovered are determined. T...
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Crystallization is one of the most important phase transformations of first order. In the case of metals and alloys, the liquid phase is the parent phase of materials production. The conditions of the crystallization process control the as-solidified material in its chemical and physical properties. Nucleation initiates the crystallization of a liquid. It selects the crystallographic phase, sta...
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Trends and past achievements in the field of food colloids are reviewed. Specific mention is made of advances in knowledge and understanding in the areas of (i) structure and rheology of protein gels, (ii) properties of adsorbed protein layers, (iii) functionality derived from protein-polysaccharide interactions, and (iv) oral processing of food colloids. Amongst ongoing experimental developmen...
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ژورنال
عنوان ژورنال: The Journal of Chemical Physics
سال: 2016
ISSN: 0021-9606,1089-7690
DOI: 10.1063/1.4959189