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Food Colloids - Interactions, Microstructure and Processing (Hardcover)
Loot Price: R4,243
Discovery Miles 42 430
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Food Colloids - Interactions, Microstructure and Processing (Hardcover)
Series: Special Publications
Expected to ship within 12 - 17 working days
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Total price: R4,263
Discovery Miles: 42 630
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Food Colloids: Interactions, Microstructure and Processing
describes the principles and practice underlying the formulation of
food emulsions, dispersions, gels, and foams. Emphasis is on
understanding how the functional properties of biopolymers and
surfactants determine the texture and shelf-life of multiphase food
materials. This book provides essential new findings by experts in
the field on specific topics including: the interfacial rheological
properties of proteins; the use of microscopy and image analysis to
probe structure and phase transitions; the control of colloidal
stability during thermal and mechanical processing; the
interactions of proteins with polysaccharides and emulsifiers; the
incorporation of neutraceuticals into food colloids; and the
consumer perception of taste and texture. Food Colloids:
Interactions, Microstructure and Processing provides a link between
current research on the fundamental physical chemistry of colloidal
systems and the requirements of the food technologist to use modern
colloid science in new product formulation. It is suitable for
postgraduates and researchers, both in industry and academia.
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