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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
Other Authors: Dickinson, Eric
Format: eBook
Language:English
Language Notes:English.
Published: Cambridge : Royal Society of Chemistry, 2005.
Series:Special publication (Royal Society of Chemistry (Great Britain)) ; no. 298.
Subjects:
Colloids > Congresses.
Food > Analysis > Congresses.
Food > Composition > Congresses.
Chemical & Materials Engineering.
Chemical Engineering.
Engineering & Applied Sciences.
Aliments > Analyse > Congrès.
Aliments > Composition > Congrès.
Colloïdes > Congrès.
Chemistry.
Colloids.
Food > Analysis.
Food > Composition.
Science.
TECHNOLOGY & ENGINEERING > Food Science.
Microstructure
Electronic book.
Conference papers and proceedings.
Electronic books.
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Call Number: TP453.C65 F6637 2005eb
 
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TP453.C65 F6637 2005eb Available