Synopsis
Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particles are relatively well known. This volume consists of a collection of papers delivered at a conference on food colloids, the main theme of which was the role of food macromolecules in determining the stability, structure, texture and rheology of food colloids, with particular reference to gelling behaviour and interactions between macromolecules and interfaces. A feature of the collection is the wide range of physico-chemical techniques now being used to address problems in this field.
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Food Polymers, Gels and Colloids : Rsc
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Royal Society of Chemistry, The, 1991
ISBN 10: 0851866573
ISBN 13: 9780851866574
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Food Polymers, Gels and Colloids
Published by
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ISBN 10: 0851866573
ISBN 13: 9780851866574
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Food Polymers Gels And Colloids (Hb 1991)
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Royal Society of Chemistry, 1991
ISBN 10: 0851866573
ISBN 13: 9780851866574
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FOOD POLYMERS, GELS AND COLLOIDS
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ISBN 10: 0851866573
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FOOD POLYMERS, GELS AND COLLOIDS
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Royal Society of Chemistry, 1991
ISBN 10: 0851866573
ISBN 13: 9780851866574
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FOOD POLYMERS, GELS AND COLLOIDS
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ISBN 13: 9780851866574
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FOOD POLYMERS GELS AND COLLOIDS (HB 1991)
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