ENGLISH

Food Colloids: Proteins, Lipids and Polysaccharides (Woodhead Publishing Series in Food Science, Technology and Nutrition)

By E Dickinson , B Bergenstahl

Book information

Publisher
Woodhead Publishing
Year
1997
ISBN
1855737833, 9781855737839
Open Library ID
OL12001130M
Language
english
Format
PDF
Filesize
27 MB (28306577 bytes)
Pages
414\414
Orientation
no
Scanned
yes
Time added
2012-02-04 16:00:00

Description

The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as assemblies of molecules and particles in various states of organization. The main molecular components of food colloids are proteins, lipids and polysaccharides. The primary objective of the field is to relate the structural, stability and rheological properties of such systems to the interactions between constituent components and to their distribution between the bulk phases and various kinds of interfaces. This volume records most of the lecture program at the international conference on "Food Colloids - Proteins, Lipids and Polysaccharides" held in Sweden on 24-26th April 1996.

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