This specific ISBN edition is currently not available.View all copies of this ISBN edition:
Food Polymers, Gels and Colloids describes recent developments in the understanding of the role of food polymers in determining the properties of food colloids. It provides a comprehensive and up-to-date account of current activity in the field and covers such topics as: interaction and aggregation behaviour of proteins and polysaccharides in solution; formation and stability of emulsions and foams; interfacial behaviour of food surfactants and macromolecules; and structure and rheology of solutions, gels, and glasses. A major underlying theme is the importance of basic physico-chemical and colloid science principles in understanding the complex behaviour of multi-phase, multi-component foods.
"synopsis" may belong to another edition of this title.
Book Description Royal Society of Chemistry Cambridge, 1991, 1991. Condition: New. New hardback. Fine and unread. Seller Inventory # A15609
Book Description Royal Society of Chemistry, 1991. Condition: New. book. Seller Inventory # M0851866573
Book Description Condition: New. New, Fast Delivery , 100 % money back if any problem with product and services. Seller Inventory # ABECA23998
Book Description Condition: New. This is Brand NEW. Seller Inventory # CBS-24092018-3284
Book Description Stanley Gibbons Limited, 1991. Hardcover. Condition: New. Seller Inventory # KSK-9780851866574