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.
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Book Description Royal Society of Chemistry, 1991. Hardcover. Book Condition: New. book. Bookseller Inventory # 851866573
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Book Description Royal Society of Chemistry, 1991. Hardcover. Book Condition: New. Bookseller Inventory # SONG0851866573