rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Food macromolecules and colloids
  name:
    name part: Dickinson, Eric.
  name:
    name part: Lorient, Denis.
  type of resource: text
  genre: bibliography
  genre: conference publication
  genre: Conference papers and proceedings.
  genre: Electronic books.
  origin info:
    place:
      place term: enk
    date issued: 1995
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xiv, 586 pages) : illustrations
  abstract: This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity. Food macromolecules play a crucial role in the formulation of a wide range of food products such as beverages, bread, cheese, dressings, desserts, ice-cream, and spreads. This book presents the very latest research in the area and is unique in covering both proteins and polysaccharides in the same volume. Specifically it describes recent experimental and theoretical macromolecules in solutions, suspensions, gels, glasses, emulsions and foams. Food Macromolecules and Colloids takes a fundamental approach to complex systems, providing an understanding of the physico-chemical role of macromolecular interactions in controlling the behaviour of real and model food colloids. It gives special attention to adsorbed protein layers, the stability of emulsions and foams, and the viscoelasticity and phase behaviour of mixed polysaccharide systems, as well as to the rheology and microstructure of biopolymer gels, and the interaction of proteins with lipids and aroma compounds. This attractive, typeset publication gives exceptionally broad international coverage of the subject and will make interesting reading for postgraduates, lecturers and researchers with interests in food science, surface and colloid science and polymer science.
  table of contents: Recent trends in food colloids research / E. Dickinson -- Adsorbed layers -- Protein interactions and functionality -- Emulsions -- Foams -- Mixed biopolymer systems -- Gels and networks -- Rheological and mechanical properties -- Glasses.
  note: edited by E. Dickinson, D. Lorient.
  note: "Proceedings of a Conference organized by the Food Chemistry Group of the Royal Society of Chemistry, held at ENSBANA, Université de Bourgogne, Dijon, France on 23-25 March 1994"--Title page verso.
  note: Electronic resource.
  note: Includes bibliographical references and index.
  subject:
    topic: KongreÇ
  subject:
    topic: Makromolekèul
  subject:
    topic: Colloids
    genre: Congresses
  subject:
    topic: Food
    topic: Composition
    genre: Congresses
  subject:
    topic: Macromolecules
    genre: Congresses
  subject:
    topic: Aliments
    topic: Composition
    topic: Congrès
  subject:
    topic: Chemistry
  subject:
    topic: Colloids
  subject:
    topic: Colloïdes
    topic: Congrès
  subject:
    topic: Dynamique moléculaire
    topic: Congrès
  subject:
    topic: Food
    topic: Composition
  subject:
    topic: Kongress
  subject:
    topic: Lebensmittelchemie
  subject:
    topic: Macromolecules
  subject:
    topic: Macromolécules
    topic: Congrès
  subject:
    topic: Makromolekül
  subject:
    topic: SCIENCE
    topic: Chemistry
    topic: Organic
  subject:
    topic: Science
  subject:
    topic: Polymers
    topic: Colloids
  subject:
    topic: Polymers
    topic: Colloids
  classification: TP453.C65
  classification: 547.7
  classification: VN 8100
  related item:
    title info:
      title: Food macromolecules and colloids
    origin info:
      publisher: Cambridge, UK : Royal Society of Chemistry, ©1995
    identifier: (OCoLC)32636612
  related item:
    title info:
      title: Special publication (Royal Society of Chemistry (Great Britain)) ; no. 156
  identifier: 1847550878
  identifier: 9781847550873
  identifier: 085404700X
  identifier: 9780854047000
  identifier: 31789781847550873 Ingram Content Group
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: OKU
    record creation date: 080515
    record change date: 20210728140345.0
    record identifier: in00004357340
    language of cataloging:
      language term: eng