ENGLISH

Food Polymers, Gels and Colloids

By E Dickinson

Book information

Publisher
Woodhead Publishing
Year
1991
ISBN
1855737876, 9781855737877
Open Library ID
OL12001133M
Language
english
Format
PDF
Filesize
26 MB (27398705 bytes)
Pages
588\586
Scanned
yes
Time added
2012-03-09 12:00:00

Description

Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particles are relatively well known. This volume consists of a collection of papers delivered at a conference on food colloids, the main theme of which was the role of food macromolecules in determining the stability, structure, texture and rheology of food colloids, with particular reference to gelling behavior and interactions between macromolecules and interfaces. A feature of the collection is the wide range of physico-chemical techniques now being used to address problems in this field.

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