Food Colloids

Fundamentals of Formulation

Eric Dickinson, Reinhard Miller (Herausgeber)

Buch | Hardcover

434 Seiten

2001
Royal Society of Chemistry (Verlag)
978-0-85404-850-2 (ISBN)

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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.

New Techniques;

Emulsions, Dispersions and Foams;

Interfacial Properties;

Protein Structure and Interactions;

Aggregation and Gelation;

Subject Index

Erscheint lt. Verlag	22.2.2001
Reihe/Serie	Special Publications ; Volume 258
Verlagsort	Cambridge
Sprache	englisch
Maße	156 x 234 mm
Gewicht	785 g
Einbandart	gebunden
Themenwelt	Naturwissenschaften ► Chemie ► Physikalische Chemie
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-85404-850-2 / 0854048502
ISBN-13	978-0-85404-850-2 / 9780854048502
Zustand	Neuware