Food Colloids PDF ePub eBook

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Food Colloids free pdf A description of 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 colloid research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystallization processes, surface rheology, protein-lipid interactions and mixed biopolymer systems.

About Eric Dickinson

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Details Book

Author : Eric Dickinson
Publisher : Royal Society of Chemistry
Data Published : 01 February 2001
ISBN : 0854048502
EAN : 9780854048502
Format Book : PDF, Epub, DOCx, TXT
Number of Pages : 434 pages
Age + : 15 years
Language : English
Rating :

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    . A description of 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