Food Colloids - Fundamentals of Formulation

"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.

List of contents

New Techniques; Emulsions, Dispersions and Foams; Interfacial Properties; Protein Structure and Interactions; Aggregation and Gelation; Subject Index

Summary

This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.

Product details

• Authors: E. Dickinson, R. Miller, Royal Society of Chemistry
• Assisted by: E. Dickinson (Editor), Eric Dickinson (Editor), Reinhard Miller (Editor)
• Publisher: RSC Publishing
• Languages: English
• Product format: Hardback
• Released: 31.12.2019
• EAN: 9780854048502
• ISBN: 978-0-85404-850-2
• No. of pages: 434
• Dimensions: 156 mm x 234 mm x 24 mm
• Weight: 785 g
• Series: Special Publications; Special Publication; Special Publications; Special Publication
• Subjects: Guides > Food & drink > General, dictionaries, tables; Natural sciences, medicine, IT, technology > Chemistry > Physical chemistry