Food Polymers, Gels and Colloids

Released on by E. Dickinson
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  • Food Polymers, Gels and Colloids Book Detail

  • Author : E. Dickinson
  • Release Date : 1991-01-01
  • Publisher : Elsevier
  • Genre : Technology & Engineering
  • Pages : 587
  • ISBN 13 : 1845698339
  • File Size : 89,89 MB
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Food Polymers, Gels and Colloids by E. Dickinson PDF Summary

Book 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 behaviour 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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Food Polymers, Gels and Colloids

Food Polymers, Gels and Colloids

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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

Food Colloids

Food Colloids

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The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from

Food Macromolecules and Colloids

Food Macromolecules and Colloids

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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, an