Food Colloids

Fundamentals of Formulation
Erscheinungsjahr 2001
ISBN: 978-0-85404-850-2
Verlag: RSC Publishing

Buch, Englisch, 434 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 1731 g

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.

Zielgruppe

Researchers

Autoren/Hrsg.

Dickinson, Eric

Miller, Reinhard

Fachgebiete

• Naturwissenschaften Chemie Physikalische Chemie Kolloidchemie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Chemie Chemie Allgemein

Inhaltsverzeichnis

New Techniques;

Emulsions, Dispersions and Foams;

Interfacial Properties;

Protein Structure and Interactions;

Aggregation and Gelation;

Subject Index