Food Colloids, Biopolymers and Materials

Food scientists aim to control the taste and texture of existing food products and to formulate new structures of high quality using novel combinations of ingredients and processing methods. This book describes the physical chemistry and material science underlying the formulation and behavior of mu...

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Bibliographic Details
Main Author Eric Dickinson, Ton Van Vliet, Eric Dickinson, Ton Van Vliet
Format eBook
LanguageEnglish
Published La Vergne Royal Society of Chemistry 2003
Royal Society of Chemistry, The
Edition1
SeriesSpecial Publications
Subjects
Biochemistry, Biology & Biotechnology
Biotechnology
Colloids
Food
Food Ingredients
Food Science
Plastics & Rubber
Polymer colloids
Properties & Testing
TECHNOLOGY & ENGINEERING
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Summary:Food scientists aim to control the taste and texture of existing food products and to formulate new structures of high quality using novel combinations of ingredients and processing methods. This book describes the physical chemistry and material science underlying the formulation and behavior of multi-phase food systems and includes: descriptions of new experimental techniques; recent food colloids research findings; and authoritative overviews of conceptual issues. Essential new findings are presented and emphasis is placed on the interfacial and gelation properties of food proteins, and the role of colloidal and biopolymer interactions in determining the properties of emulsions, dispersions, gels and foams. Specific topics include: confocal microscopy; diffusing wave spectroscopy; protein-polysaccharide interactions; biopolymer phase separation; fat crystallization; bubble/droplet coalescence; and bulk and surface rheology. This book is the latest addition to the highly regarded food colloid series and is of relevance to those working and researching in food science and surface and colloid science.
ISBN:0854048715
9780854048717
9781847550835
1847550835