Food Colloids - Fundamentals of Formulation (Hardcover, illustrated edition)

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.

General

Imprint:	Royal Society of Chemistry
Country of origin:	United Kingdom
Series:	Special Publications
Release date:	February 2001
First published:	2001
Editors:	Eric Dickinson • Reinhard Miller
Dimensions:	234 x 156 x 32mm (L x W x T)
Format:	Hardcover - Unsewn / adhesive bound
Pages:	434
Edition:	illustrated edition
ISBN-13:	978-0-85404-850-2
Categories:	Books > Science & Mathematics > Chemistry > Physical chemistry > Colloid chemistry Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	0-85404-850-2
Barcode:	9780854048502

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