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Item Details
Title: FOOD COLLOIDS
FUNDAMENTALS OF FORMULATION
By: Eric Dickinson (Editor), Reinhard Miller (Editor)
Format: Hardback

List price: £89.95
Our price: £80.96
Discount:
10% off
You save: £8.99
ISBN 10: 0854048502
ISBN 13: 9780854048502
Availability: Usually dispatched within 1-3 weeks.
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Publisher: ROYAL SOCIETY OF CHEMISTRY
Pub. date: 1 February, 2001
Series: Special Publications v. 258
Pages: 434
Description: This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.
Synopsis: 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.
Illustrations: 1, black & white illustrations
Publication: UK
Imprint: Royal Society of Chemistry
Returns: Returnable
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