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Food Colloids: Fundamentals of Formulation Editors: Eric Dickinson, Reinhard Miller



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This book contains 434 pages.
Print publication date: 22 Feb 2001
Copyright year: 2001
Print ISBN: 978-0-85404-850-2
PDF eISBN: 978-1-84755-084-2
Citation:

About this book

Food Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, dispersions, gels and foams. The coverage includes authoritative overviews of conceptual issues as well as descriptions of new experimental techniques and recent food colloids research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystallization processes, surface rheology, protein-lipid interactions and mixed biopolymer systems. This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.