Food colloids Fundamentals of formulation
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| Format: | Elektronisch E-Book |
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| Sprache: | English |
| Veröffentlicht: |
Cambridge
Royal Society of Chemistry
2001
[distributor] RSC Distribution Services] |
| Schriftenreihe: | Special publication
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| Schlagworte: | |
| Online-Zugang: | BHS01 BSB01 BTU01 BTW01 DMM01 FAN01 FAW01 FAW02 FHA01 FHD01 FHM01 FHN01 FHR01 FKE01 FLA01 FWS01 FWS02 HWR01 LCO01 SAB01 SAM01 SBG01 SBR01 SND01 TUM01 UBA01 UBG01 UBM01 UBR01 UBT01 UBW01 UER01 UPA01 Volltext |
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| Beschreibung: | This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity, 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 |
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| Beschreibung: | 1 Online-Ressource (434 p.) |
| ISBN: | 1847550843 9781847550842 |