Interface structures, textures

Similar conclusions apply to interface structures (Chapter 6). Textural examinations of reactant-product contact zones have revealed greater structural complexities than were recognised in earlier work. The interface model leads to the kinetic representation that the rate of product formation is directly proportional to the area of reactant-product contact and its geometric pattern of development (Chapter 3). 

FIGURE 1.188 (a) Nitrogen adsorption-desorption isotherms, and (b) primary partiele size distributions for siliea initial and MCA-treated wetted powder for 1 and 6 h caleulated using the adsorption data with the model of voids between spherical particles and the SCR procedure. (Adapted from J. Colloid Interface Sci., 355, Gun ko, V.M., Voronin, E.F., Nosach, L.V. et al.. Structural, textural and adsorption characteristics of nanosilica mechanochemically activated in different media, 300-311,2011e. Copyright 2011, with permission from Elsevier.)... 

Kandori, K. Tamura, S. Ishikawa.T. (1994) Inner structure and properties of diamondshaped and spherical a-Fe203 particles. Colloid Polym. Sci. 272 812-819 Kandori, K. Uchida, S. Kataoka, S. Ishikawa, T. (1992) Effects of silicate and phosphate on the formation of ferric oxide hydroxide particles. J. Mater Sci. 27 719-728 Kandori, K. Yasukawa, A. Ishikawa,T. (1996) Influence of amines on formation and texture of uniform hematite particles. J. Colloid Interface Sci. 180 446-452 Kaneko, K. Inouye, K. (1974) Electrical properties of ferric oxyhydroxides. Bull. Chem. 

Nowadays it is well established that the interactions between different macromolecular ingredients (i.e., protein + protein, polysaccharide + polysaccharide, and protein + polysaccharide) are of great importance in determining the texture and shelf-life of multicomponent food colloids. These interactions affect the structure-forming properties of biopolymers in the bulk and at interfaces thermodynamic activity, self-assembly, sin-face loading, thermodynamic compatibility/incompatibility, phase separation, complexation and rheological behaviour. Therefore, one may infer that a knowledge of the key physico-chemical features of such biopolymer-biopolymer interactions, and their impact on stability properties of food colloids, is essential in order to be able to understand and predict the functional properties of mixed biopolymers in product formulations. 

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