Food Macromolecules and Colloids

Buch | Hardcover

380 Seiten

1995
Royal Society of Chemistry (Verlag)
978-0-85404-700-0 (ISBN)

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Food macromolecules play a crucial role in the formulation of a wide range of food products such as beverages, bread, cheese, dressings, desserts, ice-cream, and spreads. This book presents the very latest research in the area and is unique in covering both proteins and polysaccharides in the same volume. Specifically it describes recent experimental and theoretical macromolecules in solutions, suspensions, gels, glasses, emulsions and foams. Food Macromolecules and Colloids takes a fundamental approach to complex systems, providing an understanding of the physico-chemical role of macromolecular interactions in controlling the behaviour of real and model food colloids. It gives special attention to adsorbed protein layers, the stability of emulsions and foams, and the viscoelasticity and phase behaviour of mixed polysaccharide systems, as well as to the rheology and microstructure of biopolymer gels, and the interaction of proteins with lipids and aroma compounds. This attractive, typeset publication gives exceptionally broad international coverage of the subject and will make interesting reading for postgraduates, lecturers and researchers with interests in food science, surface and colloid science and polymer science.

Introduction;

Adsorbed Layers;

Protein Interactions and Functionality;

Emulsions;

Foams;

Mixed Biopolymer Systems;

Gels and Networks;

Rheological and Mechanical Properties;

Glasses;

Concluding Remarks;

Subject Index.

Erscheint lt. Verlag	3.5.1995
Reihe/Serie	Special Publications ; Volume 156
Verlagsort	Cambridge
Sprache	englisch
Maße	156 x 234 mm
Gewicht	1052 g
Themenwelt	Naturwissenschaften ► Chemie ► Organische Chemie
	Technik ► Lebensmitteltechnologie
	Technik ► Umwelttechnik / Biotechnologie
ISBN-10	0-85404-700-X / 085404700X
ISBN-13	978-0-85404-700-0 / 9780854047000
Zustand	Neuware