Food Colloids : Fundamentals of Formulation
Eric. Dickinson
Bok Engelsk 2001 · Electronic books.
| Annen tittel | |
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| Utgitt | Cambridge : : Royal Society of Chemistry, , 2001.
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| Omfang | 1 online resource (436 p.)
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| Opplysninger | Description based upon print version of record.. - BK9780854048502-FX001; DickinsonPrelims; DickinsonText. - 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, crystalli
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| Emner | |
| Sjanger | |
| Dewey | |
| ISBN | 0854048502
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