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Food Colloids

Name: Food Colloids
Brand: Royal Society Of Chemistry
SKU: 04171452
Price: 49383 HUF
Availability: InStock
Author: E Dickinson
ISBN: 9780854048502

E Dickinson

Language

English

Book Hardback

Libristo code: 04171452

Publishers Royal Society Of Chemistry, February 2001

Food Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the... Full description

Libristo code: 04171452

329 b

49 383 Ft

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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 biopolymer 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.