Food Colloids

Crystallization in Food Emulsions By Malcolm J. W. Povey , Scott A. Hindle , and Kevin W. Smith PROCTER DEPARTMENT OF FOOD SCIENCE , UNIVERSITY OF LEEDS , LEEDS LS2 9JT , UK IUNILEVER RESEARCH LABORATORY , COLWORTH HOUSE , SHARNBROOK ...

Food Colloids

"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 biopooymer 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.

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Food Colloids
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Pages: 424
Authors: Eric Dickinson, Reinhard Miller, Royal Society of Chemistry (Great Britain)
Categories: Cooking
Type: BOOK - Published: 2001 - Publisher: Royal Society of Chemistry

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Pages:
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