"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

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Reviewing an extensive array of procedures in hot and cold forming, casting, heat treatment, machining, and surface engineering of steel and aluminum, this comprehensive reference explores a vast range of processes relating to metallurgical component design-enhancing the production and the properties of engineered components while reducing manufacturing costs. It surveys

Collection of selected, peer reviewed papers from the 2013 3rd International Symposium on Chemical Engineering and Material Properties (ISCEMP 2013), June 22-24, 2013, Sanya, China. The 508 papers are grouped as follows: Chapter 1: Chemical Engineering and Technology, Bio and Medical Chemistry Engineering; Chapter 2: Material Science, Manufacturing Technology and

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