Why is milk white? Why does cream turn to butter on churning? What makes a good froth on a glass of beer? This introduction to the chemistry of colloidal systems places particular emphasis on food colloids, illustrating fundamental principles with a wide range of practical examples. Factors affecting the formation and stability of emulsions and foams are discussed from a physico-chemical viewpoint, with particular attention given to the role of protein adsorption. The book describes how the colloidal state differs from simpler liquid or solid states, and explains the crucial role of rheology in defining and interpreting the behaviour of colloidal systems, a central theme throughout is the way in which the stability, texture, and microstructure of food colloids depend on the state of aggregation of the dispersed particles. Drawing on such varied examples as cheese, mayonnaise, beer, chocolate and ice cream, this text aims to provide an accessible account of the physical chemistry of colloidal systems.
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Eric Dickinson, Reader in Food Colloids, University of Leeds.Review:
`An Introduction to Food Colloids will particularly benefit students, food scientists and technologists as well as other researchers interested in emulsion technology and colloid science ... a much-needed addition to the current literature on food colloids ... I would recommend this book to
all persons interested in the study, application and physical chemistry of food colloids.'
Casimir C. Akoh, The University of Georgia, Trends in Food Science and Technology, January 1992 (Vol.4)
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