ENGLISH

Food Colloids Fundamentals of Formulation

By Eric Dickinson , Richard Miller

Book information

Publisher
Royal Society of Chemistry
Year
2001
ISBN
0854048502, 9780854048502
Open Library ID
OL9376371M
Language
english
Format
PDF
Filesize
51 MB (53686605 bytes)
Edition
1
Pages
438\438
Library
Kingdwarf
Time added
2010-01-07 06:59:20

Description

"Food Colloids: Fundamentals of Formulation" describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, dispersions, gels and foams. The coverage includes authoritative overviews of conceptual issues as well as descriptions of new experimental techniques and recent food colloids research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystallization processes, surface rheology, protein-lipid interactions and mixed biopooymer systems. This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.

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