Food Polymers, Gels and Colloids

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Engineering
Food Polymers, Gels and Colloids

Food Polymers, Gels and Colloids

Name: Food Polymers, Gels and Colloids
ISBN: 9781855737877

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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 behavior 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.

Categories:

Engineering

Content Type:

Books

Year:

1991

Publisher:

Woodhead Publishing

Language:

english

Pages:

587