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Food Polymers, Gels and Colloids

Food Polymers, Gels and Colloids

E. Dickinson

Woodhead Publishing
Publication date : 1991-01-01

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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.

Elsevier Science & Technology

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About the book

Author

E. Dickinson

Imprint

Woodhead Publishing

Collection

n.c

Publication date

1991-01-01

Pages

588 pages

Print ISBN

9781855737877

Language

English

Ebook informations

EAN PDF

9781845698331

Price

£192.54

Copy count 58

Print count 58

File size 28252 Ko

Informations accessibility

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About author(s)

E. Dickinson

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