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Food colloids : interactions, microstructure and processing /

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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...

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Bibliographic Details
Corporate Author: Knovel (Firm)
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.
Aliments > Analyse > Congrès.
Colloïdes > Congrès.
Aliments > Composition > Congrès.
TECHNOLOGY & ENGINEERING > Food Science.
Chemistry.
Science.
Colloids.
Food > Analysis.
Food > Composition.
Electronic books.
Conference papers and proceedings.
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Call Number: TP453.C65 F6637 2005eb
 
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