Food colloids interactions, microstructure and processing

• Other Authors: Dickinson, Eric
• Format: eBook
• Language: English
• Published: Cambridge : Royal Society of Chemistry, 2005.
• Series: Special publication (Royal Society of Chemistry (Great Britain)) ; no. 298.
• Subjects: Colloids > Congresses.; Food > Composition > Congresses.; Food > Analysis > Congresses.; elektronické knihy; electronic books

Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life...