Description
Food colloids: fundamentals of formulation
Authors: DICKINSON Eric, MILLER Reinhard
Language: EnglishSubject for Food colloids: fundamentals of formulation:
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Publication date: 02-2001
424 p. · 16x24 cm · Hardback
424 p. · 16x24 cm · Hardback
Description
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This book 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. This volume 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.
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