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Food Colloids: Self-Assembly and Material Science
Language: English
Published by Royal Society Of Chemistry, 2007
ISBN 10: 0854042717 ISBN 13: 9780854042715
Condition: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Library sticker on front cover. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1000grams, ISBN:9780854042715.
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Food Colloids Self-Assembly and Material Science
Language: English
Published by RSC Publishing, Cambridge, 2007
ISBN 10: 0854042717 ISBN 13: 9780854042715
Seller: Webbooks, Wigtown, Wigtown, United Kingdom
Association Member: PBFA
Seller rating 5 out of 5 stars
First Edition
US$ 19.18
US$ 39.90 shipping
Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketHard Cover. Condition: Good. No Jacket. First Edition. From an academic library with the usual stamps etc. This book is heavy and will attract postal sucharges. OX3267.
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Food Colloids: Self-Assembly and Material Science (Special Publications).
Language: English
Published by Royal Society of Chemistry., 2007
ISBN 10: 0854042717 ISBN 13: 9780854042715
Seller: Universitätsbuchhandlung Herta Hold GmbH, Berlin, Germany
Association Member: GIAQ ILAB VDA
Seller rating 4 out of 5 stars
First Edition
1st ed. 16 x 23 cm. 526 pages. Hardcover. Versand aus Deutschland / We dispatch from Germany via Air Mail. Einband bestoßen, daher Mängelexemplar gestempelt, sonst sehr guter Zustand. Imperfect copy due to slightly bumped cover, apart from this in very good condition. Stamped. Sprache: Englisch.
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Food Colloids : Self-assembly and Material Science
Language: English
Published by Royal Society of Chemistry, 2007
ISBN 10: 0854042717 ISBN 13: 9780854042715
Condition: New.
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Food Colloids
Language: English
Published by Royal Society of Chemistry, GB, 2007
ISBN 10: 0854042717 ISBN 13: 9780854042715
Hardback. Condition: New. Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science. Food Colloids: Self-Assembly and Material Science describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels and foams. Particular emphasis is placed on the self-assembly of surfactants and biopolymers in food. Topics include: colloid science in food nutrition and the relationship of texture to sensory perception of food materials. It also discusses the exploitation of surfactant mesophases for nanoscale encapsulation, the interfacial rheological properties of mixed interfaces, the dynamics and microrheology of gels and emulsions, the stability of droplets and bubbles, the effects of thermal and mechanical processing on food colloid stability and the electrostatic interactions of proteins with polysaccharides. This authoritative book will serve as a guide and reference to researchers in the field of food colloids.
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HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Food Colloids
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
US$ 177.70
US$ 8.99 shipping
Ships from United Kingdom to U.S.A.Quantity: 15 available
Add to basketHRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Food Colloids : Self-assembly and Material Science
Language: English
Published by Royal Society of Chemistry, 2007
ISBN 10: 0854042717 ISBN 13: 9780854042715
Condition: As New. Unread book in perfect condition.
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Food Colloids : Self-assembly and Material Science
Language: English
Published by Royal Society of Chemistry, 2007
ISBN 10: 0854042717 ISBN 13: 9780854042715
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 177.25
US$ 19.95 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New.
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Food Colloids: Self-Assembly and Material Science
Language: English
Published by Royal Society of Chemistry, 2007
ISBN 10: 0854042717 ISBN 13: 9780854042715
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
Seller rating 5 out of 5 stars
US$ 177.26
US$ 29.19 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketHardback. Condition: New. New copy - Usually dispatched within 4 working days.
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Food Colloids: Self-Assembly and Material Science (Special Publications)
Language: English
Published by Royal Society of Chemistry, 2007
ISBN 10: 0854042717 ISBN 13: 9780854042715
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 195.79
US$ 15.93 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Food Colloids : Self-assembly and Material Science
Language: English
Published by Royal Society of Chemistry, 2007
ISBN 10: 0854042717 ISBN 13: 9780854042715
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 193.39
US$ 19.95 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: As New. Unread book in perfect condition.
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Food Colloids
Language: English
Published by Royal Society of Chemistry, GB, 2007
ISBN 10: 0854042717 ISBN 13: 9780854042715
Hardback. Condition: New. Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science. Food Colloids: Self-Assembly and Material Science describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels and foams. Particular emphasis is placed on the self-assembly of surfactants and biopolymers in food. Topics include: colloid science in food nutrition and the relationship of texture to sensory perception of food materials. It also discusses the exploitation of surfactant mesophases for nanoscale encapsulation, the interfacial rheological properties of mixed interfaces, the dynamics and microrheology of gels and emulsions, the stability of droplets and bubbles, the effects of thermal and mechanical processing on food colloid stability and the electrostatic interactions of proteins with polysaccharides. This authoritative book will serve as a guide and reference to researchers in the field of food colloids.
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Food Colloids: Self-Assembly and Material Science (Special Publications)
Language: English
Published by Royal Society of Chemistry, 2007
ISBN 10: 0854042717 ISBN 13: 9780854042715
Hardcover. Condition: New. In shrink wrap. Looks like an interesting title!
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Food Colloids: Self-Assembly and Material Science
Language: English
Published by ROYAL SOCIETY OF CHEMISTRY, 2007
ISBN 10: 0854042717 ISBN 13: 9780854042715
US$ 197.82
US$ 56.37 shipping
Ships from Germany to U.S.A.Quantity: Over 20 available
Add to basketGebunden. Condition: New. This authoritative book will serve as a guide and reference to researchers in the field of food colloids.Über den AutorrnrnThe Editors Eric Dickinson has been a Professor of Food Colloids since 1992 and is the Author/coauthor of three b.
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Food Colloids: Self-assembly and Material Science
Language: English
Published by Royal Society of Chemistry, 2007
ISBN 10: 0854042717 ISBN 13: 9780854042715
US$ 257.41
US$ 19.95 shipping
Ships from United Kingdom to U.S.A.Quantity: 2 available
Add to basketHardcover. Condition: Brand New. 1st edition. 515 pages. 9.25x6.25x1.50 inches. In Stock.
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Food Colloids : Self-Assembly and Material Science
Language: English
Published by RSC Publishing Feb 2007, 2007
ISBN 10: 0854042717 ISBN 13: 9780854042715
Buch. Condition: Neu. Neuware - Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science. Food Colloids: Self-Assembly and Material Science describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels and foams. Particular emphasis is placed on the self-assembly of surfactants and biopolymers in food. Topics include: colloid science in food nutrition and the relationship of texture to sensory perception of food materials. It also discusses the exploitation of surfactant mesophases for nanoscale encapsulation, the interfacial rheological properties of mixed interfaces, the dynamics and microrheology of gels and emulsions, the stability of droplets and bubbles, the effects of thermal and mechanical processing on food colloid stability and the electrostatic interactions of proteins with polysaccharides. This authoritative book will serve as a guide and reference to researchers in the field of food colloids.
