Food Colloids, Biopolymers and Materials

Released on by Eric Dickinson
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  • Food Colloids, Biopolymers and Materials Book Detail

  • Author : Eric Dickinson
  • Release Date : 2007-10-31
  • Publisher : Royal Society of Chemistry
  • Genre : Technology & Engineering
  • Pages : 428
  • ISBN 13 : 1847550835
  • File Size : 83,83 MB
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Food Colloids, Biopolymers and Materials by Eric Dickinson PDF Summary

Book Description: Food scientists aim to control the taste and texture of existing food products and to formulate new structures of high quality using novel combinations of ingredients and processing methods. Food Colloids, Biopolymers and Materials describes the physical chemistry and material science underlying the formulation and behaviour of multi-phase food systems and includes: * descriptions of new experimental techniques * recent food colloids research findings * authoritative overviews of conceptual issues Essential new findings are presented and emphasis is placed on the interfacial and gelation properties of food proteins, and the role of colloidal and biopolymer interactions in determining the properties of emulsions, dispersions, gels and foams. Specific topics include: confocal microscopy; diffusing wave spectroscopy; protein-polysaccharide interactions; biopolymer phase separation; fat crystallization; bubble/droplet coalescence; and bulk and surface rheology. This book is the latest addition to the highly regarded food colloid series published by the Royal Society of Chemistry and is of relevance to those working and researching in food science and surface and colloid science.

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Food Colloids, Biopolymers and Materials

Food Colloids, Biopolymers and Materials

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Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science. Food Co

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Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels